Mexican Chicken Casserole

This is a modified version of a recipe in the Ro tel cookbook.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs boneless skinless chicken breasts, in chunks
• 1  cup long-grain rice, uncooked
• 2 (10 ounce) cans diced tomatoes with green chilies, in sauce (Mexican Fesival)
• 1⁄2 cup water
• 1  cup  shredded cheese

Directions

1. Cook chicken approximately 5 minutes until no longer pink.
2. Add all ingredients except the cheese and bring to a boil.
3. Once boiling, cover and reduce the heat to low for 20 minutes or until rice is done.
4. Once done stir and top with cheese.