Friday, November 13, 2009

Southwestern Chicken & Rice Casserole

1 can Cream of Chicken Soup (reduced fat is fine)
1 Cup of water
1 Cup Thick & Chunky Salsa
3/4 Cup uncooked regular long grain white rice
1 can corn (drained)
4 skinless, boneless chicken breast
1/2 Cup shredded cheddar cheese
1 medium onion
sliced mushrooms (to taste)
garlic powder
salt & pepper

Preheat oven to 375

Stir soup, water, salsa, rice, corn & seasoning to taste into bowl

sautee diced onions and sliced mushrooms & season

While onions and mushrooms sautee, dice chicken breast into large chunks and add to mixture
add onion & mushroom to mixture
Pour into greased casserole dishes, it makes a ton!
Cover and cook for 30 minutes
Un-cover and add shredded cheese and cook another 15 minutes