A cheesy-creamy, south-of-the-border-flavored chicken and rice casserole.

Acapulco Chicken

1 cup long grain rice, uncooked

1/2 pound fresh mushrooms, sliced

6 chicken breast halves, skinless and boneless

1/2 cup chopped celery

1 medium onion, chopped

1 tablespoon parsley leaves

1 3/4 cups hot water

2 teaspoons chicken base

1 (5.3-ounce) can evaporated milk

1 (10-ounce can) tomatoes and chiles

2 cups cheddar or Monterey Jack cheese

Salsa for garnish

1. Preheat oven to 375°F (190°C).
2. Layer in a greased 13 x 9 x 2-inch baking dish the rice, mushrooms, chicken, celery, onion and parsley.
3. Combine the water, chicken base, milk, tomatoes and chiles. Pour over the chicken.
4. Bake, uncovered for 45 minutes. Remove from oven and top with cheese and bake for another 5 minutes, or until cheese has melted.

Serve with salsa as a garnish.