Prep: 5 minutes

Bake: 45 minutes

Makes: 4 servings

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 breasts (about 1 pound)

1/4 cup shredded Cheddar cheese

1.Stir the soup, water, rice and chili powder in 2-quart shallow baking dish. Place the chicken on the rice mixture. Sprinkle with additional chili powder, if desired. Cover the baking dish.

2.Bake at 375∞F for 45 minutes or until chicken is cooked through and the rice is tender. Sprinkle with the cheese.

*For creamier rice, increase water to 1 1/3 cups.

Nutritional values per serving: Calories 356, Total Fat 6g, Saturated Fat 2g, Cholesterol 81mg, Sodium 422mg, Total Carbohydrate 41g, Dietary Fiber 1g, Protein 32g, Vitamin A 11%DV, Vitamin C 7%DV, Calcium 8%DV, Iron 17%DV