Southwest Cheesy Chicken And Rice Casserole

• 6 boneless skinless chicken breasts
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can Campbell southwest-style pepper jack soup (Campbell's) or (10 1/2 ounce) can a cheddar cheese soup
• 2 chipotle chiles in adobo, diced fine (optional)
• 2 cups long grain rice
• 21 ounces milk
• 3 slices muenster cheese

1. Preheat oven to 350.
2. Mix everything together except the chicken and the muenster cheese.
3. Pour into a greased 9x13" baking dish. Place chicken breasts on top.
4. Bake, covered, for a hour and fifteen minutes.
5. Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
6. Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
7. Let stand a few minutes before serving.

chicken breasts, cream of chicken soup, campbell southwest, chiles, long grain rice, milk, muenster cheese

Taken from www.food.com/recipe/southwest-cheesy-chicken-and-rice-casserole-135954 (may not work)