Mexican Casserole

• 4 to 5 skinless chicken breasts
• 1 box Spanish-style Rice-A-Roni
• 8 oz. Monterey Jack cheese (with jalapeno peppers)
• 8 oz. shredded taco cheese
• 2 cans cream of chicken soup
• 1 can Mexican corn
• 1 tsp. chili powder
• 16 oz. wide egg noodles
• 16 oz. sour cream
• 16 oz. jar medium salsa
• 2 (4 oz.) cans green chilies

1. Make Rice-A-Roni according to package.
2. Boil the chicken breasts 20 minutes.
3. Let cool.
4. Shred chicken and set aside.
5. Boil noodles according to package directions.
6. Rinse and set aside.
7. In a large mixing bowl, mix together the soup, shredded Jack cheese, 1/2 package taco cheese, corn, sour cream, salsa, green chilies (chopped), chili powder and shredded chicken.
8. Stir in noodles. Lightly grease a 9 x 13-inch casserole.
9. Add cooked Rice-A-Roni to chicken mixture and pour into greased casserole.
10. Sprinkle with remaining taco cheese over top of casserole.
11. Bake, covered, 40 minutes.
12. Remove cover and bake an additional 15 minutes or until top is bubbly and brown.

chicken breasts, cheese, taco cheese, cream of chicken soup, corn, chili powder, egg noodles, sour cream, salsa, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032062 (may not work)