Easy Chicken Enchilada Skillet | Campbell’s® Recipes

Ingredients

• 1 tablespoon olive oil
• 2 medium red bell pepper, diced (about 2 cups)
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup water
• 3 1/2 cups diced cooked chicken
• 1 1/2 cups <strong>uncooked</strong> instant white rice
• 1/2 cup shredded Mexican blend cheese
• 2 tablespoons chopped cilantro&#160;(optional)
• 1/2 avocado, pitted peeled and sliced (optional)
• 1 lime, cut into wedges (optional)