Southwest Cheesy Chicken and Rice Casserole
A creation of mine that my family really enjoys. Makes a nice cheesy rice. I haven't made it with the nacho or cheddar cheese soup yet. **Note: the 21 oz milk is equal to two soup cans full.**
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INGREDIENTS
Nutrition- 1(10 1/2 ounce) can cream of chicken soup
- 1(10 1/2 ounce) can Campbell southwest-style pepper jack soup (Campbell's) or (10 1/2 ounce) can a cheddar cheese soup
- 2
- 2cups long grain rice
- 21ounces milk
- 3slices muenster cheese
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DIRECTIONS
- Preheat oven to 350.
- Mix everything together except the chicken and the muenster cheese.
- Pour into a greased 9x13" baking dish. Place chicken breasts on top.
- Bake, covered, for a hour and fifteen minutes.
- Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
- Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
- Let stand a few minutes before serving.
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