Ingredients:
6 boneless skinless chicken breasts
1 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) cans Campbell southwest-style pepper jack soup (Campbell’s) or 1 (10 1/2 ounce) cans a cheddar cheese soup
2 chipotle chiles in adobo, diced fine (optional)
2 cups long grain rice
21 ounces milk
3 slices muenster cheese
Directions:
Preheat oven to 350.
Mix everything together except the chicken and the muenster cheese.
Pour into a greased 9×13″ baking dish. Place chicken breasts on top.
Bake, covered, for a hour and fifteen minutes.
Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
Let stand a few minutes before serving.
Servings: 6
Time preparation: 5 min.
Time total: 85 min.