2 can(s) cream of mushroom soup
1/4 can(s) water (use soup can to measure)
1 c white rice, uncooked
1 clove garlic, minced
1 jalapeno pepper, minced
1/2 tsp chili powder
1 c pepperjack cheese, shredded
3-4 skinless, boneless chicken breasts
1/2 c cheddar cheese, shredded
Preheat oven to 350. In a baking dish, stir together soup, water and rice.
Add garlic, jalapeno pepper and chili powder, then stir 1/2 cup of the shredded pepperjack into the rice and soup mixture.
Be sure ingredients are stirred in evenly throughout the mixture.
Place chicken breasts into soup and rice mixture. Top chicken with cheddar cheese and remaining pepperjack cheese.
Bake at 350 for 45 to 50 minutes, depending on thickness of chicken breasts. Breasts are done with no longer pink in the middle and juices run clear.
Serve chicken breasts on plate and spoon out the rice as a side dish. If desired, sprinkle a small amount of additional cheese over chicken just before serving.