Taco Chicken Rice Casserole

• 2 -3 boneless chicken breasts
• 1 yellow onion, chopped
• 1 (10 1/2 ounce) can cream of chicken soup
• taco seasoning mix
• 1/2 - 3/4 cup sour cream
• 2 cups cheddar cheese
• 1 cup salsa
• 1 cup instant rice
• 1 -2 cup water

1. Saute chicken breasts in olive oil until cooked, remove from pan and chop into bite sized pieces. Saute onions and add chicken pieces back to pan when onions are cooked(carmelized) Remove from pan. Pour can of soup into pan and add taco seasoning mix. Add about 1 soup can of water. heat until smooth. In a large casserole dish add soup mixture and chicken onion mixture and stir well.mix in instant rice, add about 1/2 to one cup of water. should be a little runny.fold in salsa, sour cream and 1 1/2 cups of cheese. Mix well. top casserole with the rest of the cheese.bake at 350 degrees for about 45 minutes or until rice is done. Super yummy!
2. If you want a little more spice, chop jalepenos with onions, or for a lighter version substitute healthy choice soup and low fat sour cream, or lite cheese.

chicken breasts, yellow onion, cream of chicken soup, taco, sour cream, cheddar cheese, salsa, instant rice, water

Taken from www.food.com/recipe/taco-chicken-rice-casserole-364236 (may not work)