Cheesy Chicken & Rice Bake

A great no-cook dinner... just throw everything in a casserole pan, stir and bake! I found the original recipe on the Campbell's website, but it took a few adjustments to get everything to cook correctly.  Serves 3-4 people. Enjoy!

Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor).  Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through.  Sprinkle the mixture with cheese and serve.