Mexican Chicken And Rice Casserole - cooking recipe

Ingredients

1 lb. chicken (breasts are better), cooked, deboned and diced (3 breasts)
1 onion, sauteed in 1 Tbsp. oil
1 c. broth
1 c. salsa or 1 can Ro-Tel tomatoes and chilies, diced
1 c. uncooked Minute rice
1 c. shredded cheese

Preparation

Cook, debone and dice chicken.
Dump chicken with onion and cook until onion is tender.
Pour broth and salsa or Ro-Tel into chicken mixture.
Bring to a boil and stir in Minute rice.
Turn heat off.
Cover for 5 minutes (rice will cook in the 5 minutes). Top with shredded cheese.
The cheese will melt without returning to heat.