1 can creamy chicken mushroom soup
1 1/2 c. minute rice (raw
2 c. diced chicken (I usually have some in the freezer.)
1/2 of 3 oz. can chopped green chiles (Use whole can, if desired.)
Grated cheese to cover top of casserole

Prepare soup as directed on can. When soup comes to a boil, add green chiles and rice. Cover and remove from heat. Allow to stand at least 10 minutes. Add chicken. Put into a casserole dish and cover top with grated cheese. Bake in 350 degree oven until the cheese melts.