Frugal Eats - Chicken & Rice chilli bake

I love when I find recipes that primarily come from my stockpile. By having a stockpile, I can purchase ingredients when they are at rock bottom prices, and saving on my grocery budget. Here is one of those recipes.

1 can cream soup (I used cream of celery)
1 can rotel tomatos with juice
1 can black beans (drained)
1 C frozen corn
1 C minute rice (uncooked)
6 boneless chicken breasts
1 pkt chili powder (can sub pkt of taco seasoning)
2 C shredded cheese (cheddar or co-jack work best)
3/4 can chicken broth

Spray a cake pan with non-stick spray. Mix soup, tomatoes, rice, beans, corn, broth, and 1/4 of chili powder together in pan. Top mixture with chicken breasts, then sprinkle remaining chili powder over top of chicken. Sprinkle shredded cheese over entire mixture in pan, then cover pan with foil. Bake 375 degrees for ~50 minutes or until rice is soft. Uncover at end to allow cheese to brown (if desired).

* I mix this recipe up in the morning and let it sit in the fridge while I'm at work so that I can simply turn on the oven and throw it in when I get home, making for an even faster dinner. By "soaking" your rice all day, you will need to reduce your cooking time a bit. I can typically cut mine by about 10 minutes.