Well, I needed a recipe that used rice, because P2 bought a HUGE 10 pound bag of basmati* rice (it came in a really cool reusable bag). So for next while, I'll be using A LOT of rice.
1 (10.75 ounce) can Campbell's Condensed Cream of Chicken Soup
1 cup Chunky Salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts
1/2 cup shredded Cheddar cheese
Mix soup, salsa, water, corn and rice in 2-quart shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees F for 45 minutes or until done. Sprinkle with cheese.
Plate and serve.
*Basmati Rice originated in India. The grain is harvested once a year during the summer and aged a minimum of 12 months. Basmati is an aromatic long grain rice and when cooked, extends the length of its grain to approximately twice its original size!