Tex Mex Chicken and Rice Bake
(double to serve 8)
1 can cream of chicken soup
1 soup can of 1% milk
3/4 cup uncooked regular long grain rice
1 1/2 tsp. chili powder
1 1/2 cup mixed coloured peppers cut into strips
1 cup chopped onion
1/2 cup frozen corn
4 – boneless, skinless chicken breasts
1/2 cup shredded tex mex cheese
Mix – soup, milk, rice and chili powder in 2L (2 qt) baking dish. Spread evenly with veggies. Top with chicken – sprinkle chicken with cheese and additional chili powder if desired. Cover with a lid.
Bake at 400 for about 45 minutes. Remove lid and broil another 3 minutes until cheese is golden and bubbly. 
Remove chicken. Stir rice mixture. Serve.