Mexican Chicken Casserole

I printed a recipe like this off of allrecipes.com maybe six months ago.  I used it as a base and changed quite a few things, but it turned out a.w.e.s.o.me.  I used ingredients I already had in the fridge so that's a plus!

It is a casserole with layers of rice, chicken, cheese and a creamy salsa sauce.

Mexican Chicken Casserole

Ingredients:

1 1/2 cups uncooked white rice

4 chicken breasts, cooked & cubed

1 mix bag of shredded monterey jack and colby cheese (2 cups)

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 onion, chopped

1 1/2 cups salsa

shredded cheddar cheese

Cook the rice as directed on bag.  (probably says  add rice & 3 cups water, bring to a boil, cover & cook for 20 minutes.)

Preheat oven to 350 degrees.  Lightly spray a 9" x 13" baking dish.

In a bowl, mix together cream of chicken & cream of mushroom soup, onion and salsa.  

Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and half of the cheese mixture in the baking dish.  Repeat layers, ending with cheese.  Grate some sharp cheddar cheese on top of the monterey Jack. 

Bake for 40 minutes or until bubbly. 

When I made this, I cooked the chicken and rice earlier in the day so when I went to put everything together it was really fast!