Spicy Chicken and Rice

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (14.5 ounce) can diced tomatoes with green chile peppers (Original Rotel)
• 1 (4 ounce) can diced green chilies
• 1 15 ounce can canned corn, drained
• 2 (10.75 ounce) can condensed cream of chicken soup
• 1 cup water
• 1 cup shredded cheddar cheese, divided
• 2 cups uncooked instant white rice
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F
2. In a medium bowl combine the tomatoes/chiles, soup, water, rice, 1/2 cup of cheese, salt and pepper. Mix well. If necessary, add a little more water.
3. Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.
4. Sprinkle the remaining cheese on top of dish and bake 5 minutes longer or until cheese is melted

by Marilyn