Psychokat's Mexican Chicken

This is a recipe I put together by trial & error. It can easily be made hottter with hot picante sauce and/or diced jalapeños. This is how I make it to keep everyone in my house happy. I usual top my plate off with some sour cream & Texas Pete. I love one dish meals that everything can be cleaned up while it's cooking. Makes for great leftovers.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  large sweet onion, diced
• 2  bell peppers, diced (any color)
• 12  white mushrooms, cut up
• 2  cups white rice, cooked
• 2  cups  shredded cheddar cheese
• 1 (16 ounce) jar  picante sauce (medium)
• 1 (4 ounce) can diced green chilies
•  salt
•  pepper
•  garlic powder

Directions

1. Dust chicken with salt, pepper & garlic powder. Cook, let cool, then cut into small pieces.
2. Add remaining ingredients & mix up good.
3. Put it all in a 9 X 13 pan. Press it with a spatula to get out any pockets of air. Cook for 45 minutes at 350. Let stand for 15 minutes before serving.