1 c. uncooked regular rice
1 can cream of chicken soup
1/2 c. milk
1 c. sliced mushrooms
1 sm. onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
3 c. diced cooked chicken
1 jar (16 oz.) picante sauce
1/2 lb. grated Jack cheese
1/2 lb. grated cheddar cheese

Cook rice according to package directions in reserved chicken broth. While rice is cooking, combine soup, milk, mushrooms, onion, salt, pepper and chile powder. Mix thoroughly. Layer ingredients in a greased 13 x 9 x 2 inch baking dish in the following order (2 layers)

Chicken, rice, soup mixture, picante sauce and cheese. Bake at 350 degrees for 20 minutes. Garnish with fresh cilantro and sliced chilies. Makes 6 to 8 servings.

You may want to use more or less according to your taste.

Recommend using mild picante as the medium makes it very spicy. I like to mix.