Spanish Chicken & Rice Bake - cooking recipe

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)

Preparation

Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
Cover tightly with casserole lid or foil.
Bake at 375\u00b0F for 45 minutes or so.
Sprinkle with cheese.