Mexican Chicken and Rice Bake

I was going to make a plain chicken and rice bake today for Rick - it's his favorite. And as I was looking through the spices, looking for the Thyme, I came upon the Smoked Chipotle and thought - oh yes, Rick will love that!!

Here is how I made it:

1 Can Campbell's Cream of Chix soup (healthy choice)
1 can water (use the campbell's can)
1 C rice or orzo
1 10 oz can of Rotel
1 small can of chiles
1.5 lbs of chicken breast
1/2 t ground chipotle
1/2 t garlic powder

Pre heat the oven to 375 degrees. Mix the soup, water, rice, rotel and chiles in a 3 qt covered casserole. Lay the chicken breast over the rice mixture, cover and bake for 45 minutes. After the timer buzzes, let it all sit covered for 15 minutes.

Then serve and enjoy!