4 chicken breasts, pounded flat
1 1/2 cups white rice (may substitute whole grain)
2 (15 oz. ea.) cans chicken broth
1 (10 oz.) can cream of chicken soup (can use Healthy Request or low fat)
1 jar salsa, divided (I used medium but you can use what you like)
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) pkg. shredded Mexican cheese (taco cheese; can use low fat)

Boil rice according to directions however using chicken broth with a little water.

Preheat oven to 350°F.

While rice is boiling brown chicken lightly.

In a casserole dish mix in boiled rice with cream of chicken soup till it is fully blended in. Then mix in the jar of salsa (keeping the one cup reserved for later). Add in 1 can of corn and mix thoroughly. On top of rice mixture lay each chicken breast across in one layer. Cover and put in oven at 350°F for 30 minutes.

Uncover after 30 minutes and spoon reserved salsa over top of each chicken breast. In addition sprinkle shredded cheese over top of the casserole and add a little more on top of the salsa on each piece of chicken. Bake another 15 minutes uncovered.

Enjoy! It will be VERY hot when taken out. Let cool before serving.

Serves 4.

Submitted by: Sharon McTighe