Santa Fe Chicken
|Boneless skinless chicken breasts||4 , cubed|
|Green bell pepper||1 , chopped|
|White onion||1 Medium, chopped|
|Cooked white rice||2 Cup (32 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Cream of chicken soup||1 Can (10 oz)|
|Nacho cheese soup||1 Can (10 oz)|
|Tomatoes with green chiles||1 Can (10 oz)|
|Shredded mozzarella cheese||2 Cup (32 tbs) (About 8 Ounce)|
Preheat the oven to 350 degrees.
Brown the chicken with the bell pepper and onion in hot oil in a skillet over medium heat.
Spread the rice evenly in a 9x13 inch baking dish.
Layer the chicken mixture over the rice.
Combine the cans of soup and the tomatoes with green chiles in a large microwave-safe bowl.
Microwave on Medium for 4 to 5 minutes, stirring occasionally.
Spoon the soup mixture evenly over the chicken mixture.
Top with shredded cheese.
Cover tightly with foil.
Bake for 10 to 15 minutes.
Bake until cheese is melted.