Cheesy Chicken and Rice Casserole

This is a recipe that came in my Allrecipes newsletter that sounded so good, I decided to make it for us for dinner. I seasoned the chicken liberally with homemade Adobo seasoning; feel free to use your favorite.

This is my adaptation.

1 1/3 cups white rice, parboiled, rinsed and well drained
1 lb boneless, skinless chicken breasts
2 1/2 cups shredded Mexican blend cheese
1 large (26 oz) can cream of chicken soup
1 1/2 cups homemade salsa (I used habanero)
1 can chicken broth

Preheat oven to 350°. Spray a 9x13" baking dish with cooking spray. Set aside.


In a medium saucepan, mix together soup, salsa and broth. Over medium heat, bring to a simmer. Layer rice in bottom of pan and top with chicken. Pour hot soup mixture over the top and end with 2 cups of cheese.
http://media-files.gather.com/images/d685/d459/d745/d224/d96/f3/full.jpg
http://media-files.gather.com/images/d687/d459/d745/d224/d96/f3/full.jpg
Cover and bake 45 minutes; uncover and top with remaining cheese and bake til rice is cooked through and liquid is absorbed.

I served this with additional salsa, sour cream and black olives.http://media-files.gather.com/images/d680/d459/d745/d224/d96/f3/full.jpg

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