Southwestern Chicken Rice Casserole

4 cups shredded chicken

8 oz. Cheddar Jack shredded cheese

1 to 1 1/2 cups frozen corn

1 cup thick and chunky salsa

1 can cream of mushroom soup

1 can cream of chicken soup

1 1/2 cups uncooked long grain rice

2 cups water (you may adjust to fit rice directions, although you won’t need full amount of water suggested on rice package)

onion flakes or chopped onion to taste

Mix all ingredients in a large bowl.  Pour into 9 x 13 casserole and bake, covered, at 375 degrees for about 1 hour or until bubbly and the rice is cooked through.  You can save time by using already cooked rice (leave out the water if you do)  then just bake until bubbly and heated through.  

This makes a large amount - you can easily cut the recipe in half if you like.