10 3/4 oz. can cream of chicken soup, undiluted
1 soup can milk
1/2 tsp. salt
1 1/2 c. chopped cooked chicken
1 c. uncooked instant rice
1 c. shredded Cheddar cheese

Combine everything except cheese and bring to a boil over medium heat. Remove from heat; cover and let stand 10 minutes, tossing with a fork 2 or 3 times. Place a layer of rice mixture in a lightly greased 1 1/2 quart casserole; add a layer of cheese. Repeat layers. Bake at 350 degrees for 10-15 minutes or until cheese melts. Serves 4.