tex mex chicken & rice bake

i was flipping through my chatelaine today and came across this recipe page with the tastiest looking meal. you know it must look super good if it makes you crave chicken at 8 am! so i got all the ingredients together & now it is cooking up wonderfully in the oven.

try it for yourself!

1 can campbell's condensed cream of chicken soup
1 soup can 1% milk
3/4 cup uncooked regular long-grain white rice
1 1/2 tsp chili powder
1 1/2 cups mixture of red & green peppers (i used red & orange)
small chopped onion
1/2 cup frozen corn
4 boneless, skinless chicken breast halves (about 1 lb)
1/2 cup shredded tex mex cheese (or cheddar & monterey jack mixture)

Mix soup, milk, rice & chili powder in shallow 2 L baking dish. Spread evenly with vegetables.
Top with chicken. Sprinkle chicken with cheese & additional chili powder, if desired. Cover.
Bake at 400 degrees until chicken is cooked through & rice is tender - about 45 minutes. Remove cover and broil until cheese is golden & bubbly - about 3 minutes. Remove chicken & stir rice before serving.

*note - i would decrease the amount of milk slightly or increase the amount of rice. it was a bit too runny/saucy for my liking. but otherwise, delcious!