Salsa Chicken & Rice Casserole

Ingredients:
1 1/3 cups uncooked white rice
2 2/3 cups water
4 boneless, skinless chicken breasts
4 cups Mexican Blend shredded cheese
1 can (10.75 oz.) condensed cream of chicken soup
1 can (10.75 oz.) condensed cream of mushroom soup
1 red onion, chopped
1 1/2 cups salsa
Sliced jalapenos


Cook rice according to directions. I put some of the jalapeno juice in the water to help flavor the rice. Boil the chicken until done. I also add jalapeno juice to this water. Once done, remove from water & as soon as it is cool enough, cut into bite-sized pieces.

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

In medium bowl combine 2/3 of the cheese, cream of chicken soup, cream of mushroom soup, onion, salsa, rice & chicken. Place mixture in baking dish. Top with remaining cheese & layer jalapenos across top.

Bake in preheated oven about 40 minutes or until bubbly.