Southwest Chicken

Two chicken breasts,"poached" (I usually just say boiled) and shredded
Two cans of cream of "something" soup (I prefer celery, but the original recipe called for chicken)
Between 8 and 16 oz. of cream cheese
1 c. uncooked rice
1 small to medium onion, finely chopped
2 c. cheddar cheese
2 cans tomatoes & chilis (like Ro-tel)
Chili powder
Salt & pepper to taste

After you poach the chicken breasts, cook the rice in the broth left over, adding water or subtracting broth, to get the right proportions for the type of rice you use.

Layer the rice, chicken, and onions, and sprinkle with chili powder, as much or as little as you like. Continue layering the cream soup and sour cream. Top with cheese. If you are making the dish ahead of time, stop here and store overnight. Then put the tomatoes on top and bake until hot (about 30 minutes if you cook it immediately after making rice, or 1 hour if it's been refrigerated).

After you make it the first time, you may want to play around with the proportion of ingredients (I usually use about 1.5 cans of soup and just layer the sour cream until it covers whatever's below it -- it can be up to a whole tub). Good thing about this dish is you can make as much or as little as you want (just make more rice & chicken), and you can make it in advance.