1 c. uncooked rice
1/2 lb. sliced mushrooms
6 half chicken breasts, boneless & skinless
1/2 c. chopped celery
1 tbsp. parsley
1 can (10 oz.) chicken broth
1 can (5 1/3 oz.) evaporated milk
1 can (10 oz.) stewed tomatoes with chilies
4 oz. cheddar cheese, shredded
Hot or mild salsa, heated
Salt to taste

Place rice in bottom of a shallow 2 quart casserole. Top with mushrooms, chicken, celery and parsley. Combine broth with milk, tomatoes, chilies and salt. Pour over chicken. Bake 45 minutes at 375 degrees, then top with cheese. Bake 5 minutes longer to melt cheese. Serve with salsa.