2 c. cubed, cooked chicken
1 (11 oz.) can Cheddar cheese soup
1 (8 oz.) can tomatoes, cut up
1/2 c. uncooked Minute Rice
2 tbsp. chopped green chiles
1 (15 oz.) can tamales

In skillet, combine chicken, soup, tomatoes, rice and chiles. Drain sauce from tamales and add sauce to skillet. Cover and simmer 5 minutes over low heat. Meanwhile, remove husks from tamales and cut tamales into 1" pieces. Place pieces atop chicken mixture. Cover, cook over low heat until tamales are heated through, about 10 minutes.