Southwest Chicken Casserole

This dish is super easy and very tasty!  And the best part?  A serving clocks in at only 334 calories!
I typically shrink recipes down to feed hubby, myself, and our munchkin, so feel free to adjust volumes to meet your needs!

If this were animated, you could see the bubbles!

You will need:

• 2/3 cup uncooked white rice
• 1 1/3 cup water
• 2 boneless, skinless chicken breast halves
• 2 cups shredded Monterey Jack/Colby cheese
• 1 can Cream of Chicken and Mushroom soup
• 1/2 onion, chopped
• 3/4 cup salsa (whatever level of heat you prefer!)

1. Place rice and water in a saucepan and bring to a boil.  Reduce heat to low, cover, and simmer for 20 minutes
2. Meanwhile, place chicken breast halves into a large saucepan and fill the pan with water.  Bring to a boil and cook for 20 minutes, until chicken is done.  Remove the chicken from the water.  When it's cool enough to handle, cut chicken into bite-sized pieces.
3. Preheat oven to 350 degrees.  Lightly grease a 9x9 baking pan.
4. In a medium bowl, mix together soup, onion, and salsa.  Layer half of the rice, half of the chicken, half of the soup and salsa mixture, and half of the cheese in the prepared dish.  Repeat the layers, ending with the cheese.
5. Bake in the preheated oven for about 30 minutes, until bubbly.

Serves 4.

Here's the skinny on the nutrition info!
Calories:  334
Fat:  18g
Cholesterol:  86mg
Sodium:  1042mg
Potassium:  285mg
Carbohydrate:  18g
Protein:  28g

Yummmmmm...

All in all, it's a reasonably healthy, very tasty dish!