Mexican Chicken Casserole

• 1 14 lbs boneless skinless chicken breasts, in chunks
• 1 cup long-grain rice, uncooked
• 2 (10 ounce) cans diced tomatoes with green chilies, in sauce (Mexican Fesival)
• 12 cup water
• 1 cup shredded cheese

1. Cook chicken approximately 5 minutes until no longer pink.
2. Add all ingredients except the cheese and bring to a boil.
3. Once boiling, cover and reduce the heat to low for 20 minutes or until rice is done.
4. Once done stir and top with cheese.

chicken breasts, longgrain rice, tomatoes, water, shredded cheese

Taken from www.food.com/recipe/mexican-chicken-casserole-93052 (may not work)