16 oz. jar mild salsa (any type, Pace if you want it a little spicy)
1 sm. can green chilies
8 oz. sour cream
2 c. cooked white rice
2 c. sliced fresh mushrooms
1 c. diced onions
2 lbs. diced or chopped chicken

Cook chicken any way you like it (baked, broiled, boiled, sauteed). Line bottom of casserole dish with chicken (9"x13"). Saute mushrooms and onions in vegetable oil. Add salsa and green chilies. Let cook 5 to 10 minutes. Pour all except about 1 cup over chicken. Mix remaining mixture with rice and sour cream. Spread on top. Cook for 30 minutes at 350 degrees. Then grate cheddar cheese (or any type of cheese) and spread on top. Cook another 30 minutes at 350 degrees and it's ready.