Spanish Chicken & Rice Bake

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3voycDeTIDqpCMNOcUfMXVUXCz424eMDkB-0IJ5LiT7Xi3rG30mr7oyg5AvUB9E3qjg-OzSHeDg68HfDI3w6z6Q_gG4vDqCZYhrAyVO4-i7nivkLsoBUFEKLe9dNKRAXhc5ZWz7jLkU/s1600/Spanish+Chicken+&+Rice+Bake.jpg">A throw-it-together and pop it in the oven supper. Use more chili powder or add hot sauce if you really want to spice it up! I just want to add: Many people who have tried this recipe have had to cook it longer than I have specified.
Ingredients:

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup salsa
• 1/2 cup water
• 1 cup whole kernel corn
• 3/4 cup uncooked long-grain white rice
• 4 boneless chicken breast halves
• 1/2 teaspoon chili powder
• 1/2 cup shredded cheddar cheese
• 1 cup canned black beans, washed (optional)

Directions:

1. Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
2. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
3. Cover tightly with casserole lid or foil.
4. Bake at 375°F for 45 minutes or so.
5. Sprinkle with cheese.

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