Fiesta Chicken And Rice Casserole

• 2 cups rice, cooked
• 2 lbs boneless skinless chicken breasts, cubed
• 2 (10 3/4 ounce) cans campbells Fiesta nacho cheese soup
• 1 cup milk
• 1 (1 ounce) packet taco seasoning
• 1 (14 1/2 ounce) can diced tomatoes
• 2/3 cup water
• 1 small onion, diced
• 2 cups shredded taco blend cheese, divided
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup nacho cheese flavor Doritos, crushed (optional)

1. Preheat oven to 350 degrees.
2. Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
3. Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
4. Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
5. Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
6. Garnish top of casserole with crushed Doritos (optional).

rice, chicken breasts, campbells fiesta, milk, tomatoes, water, onion, cheese, cheddar cheese, nacho cheese flavor doritos

Taken from www.food.com/recipe/fiesta-chicken-and-rice-casserole-507884 (may not work)