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Tex-Mex Chicken & Rice Bake

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
1 cup Chunky Salsa or Picante Sauce
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breast halves
Paprika
1/2 cup shredded Cheddar cheese

 

 

Stir the the soup, salsa, water, corn and rice in a 2-quart shallow baking dish.
Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through.
Sprinkle with the cheese.
Let stand until the cheese is melted.

 

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