1 can cream of mushroom soup
1 jar "Old El Paso" thick and chunky salsa (mild)
1 pkg. boneless chicken breasts
2 c. grated Monterey Jack cheese

Combine undiluted soup, salsa, and cheese in bowl. Arrange skinless deboned chicken in 13 x 9 inch pan. Pour soup mixture over chicken. Bake in 350 degree oven for 45 minutes to 1 hour. Serve over rice.