1 (10.75 oz.) can of condensed cream of chicken soup
1 cup water
1 cup thick & chunky salsa
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1 cup frozen whole kernel corn, thawed
4 skinless, boneless chicken breast halves
1/2 cup shredded Mexican cheese blend

Stir soup, water, salsa, rice, onion powder and corn in a 12" x 8" shallow baking dish. Top with chicken. Season chicken as desired. Cover. Bake at 375° F for 45 minutes or until chicken and rice are done. Top with cheese. Serves four.