1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
3/4 cup water
3/4 cup uncooked regular long-grain white rice
1 teaspoon chili powder
4 skinless, boneless chicken breast halves (about 1 pound)
1/4 cup shredded Cheddar cheese
Stir the soup, water, rice and chili powder in a 2-quart shallow baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired.
Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
Sprinkle with the cheese.
For creamier rice, increase the water to 1 1/3 cups.