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- 1 (5 ounce) can chicken chunks, drained
- 1 (4 ounce) can diced green chiles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 cups shredded Cheddar cheese
- 2 tablespoons dried minced onion
- salt and pepper to taste
- 1.25 cups water
- 2 cups instant rice
- Combine chicken, chiles, soup, cheese, onions, salt, pepper, and water in a large bowl. Transfer the mixture into a microwave-safe 9x13 inch casserole dish.
- Incorporate the rice until the mixture resembles soupy pancake batter.
- Cover the dish and microwave for 15 minutes (timing may vary). Serve with mexicorn and green salad, if preferred.
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