Mexican Chicken and Rice

• 3 cups boneless skinless chicken breasts, chopped
• 1 (10 1/2 ounce) can cream of chicken soup, get healthy variety if possible
• 2 (10 1/2 ounce) cans cream of mushroom soup, also use healthy variety
• 1 -10 12 ounce diced tomatoes with green chilies
• 1 cup onion, chopped
• 2 cups reduced-fat cheddar cheese
• 6 cups cooked brown rice
• 1 tablespoon light sour cream, for garnish
• 14 cup reduced-fat cheddar cheese, for garnish

1. Preheat oven to 375 degrees.
2. Place all ingredients in glass baking dish.
3. Bake for 35 minutes until hot and bubbly on top.
4. Serve Chicken and sauce over Brown Rice.
5. Garnish if desired.

boneless skinless chicken breasts, cream of chicken soup, cream of mushroom soup, tomatoes, onion, cheddar cheese, brown rice, light sour cream, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-and-rice-407984 (may not work)