Spanish Chicken & Rice Bake

1 can cream of chicken soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn
3/4 cup uncooked long-grain white rice
4 boneless chicken breast halves
1/2 teaspoon chili powder
1/2 cup shredded cheddar cheese
1 cup canned black beans, washed (optional)

Mix soup, salsa, water, corn, and beans(optional) and rice in 2-quart
shallow baking dish. Top with chicken (seasoned with salt and pepper)
and sprinkle with chili powder. Cover tightly with casserole lid or
foil. Bake at 375 F for 45 minutes or so. Sprinkle with cheese.

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