Salsa Chicken Rice Casserole

2 c. uncooked rice
1 c. water

Bring water to a boil. Add rice and reduce heat to simmer. Cover and cook for 20 minutes.

2 chicken breasts (cut into cubes)
2 c. shredded cheese (Mexican mix works well for this)
1/2 can of cream of chicken soup
1/2 can of cream of mushroom soup
1/2 onion chopped
3/4 c. salsa

Saute chicken breast in skillet with onion. Add soups and salsa-simmer until chicken is cooked (juice runs out clear when cut) . Preheat oven to 350 degrees. Grease 9x13 baking dish. Combine cheeses. Layer 1/2 of rice, 1/2 of chicken, 1/2 of cheese. Repeat.
Bake 30-40 minutes. It should be bubbly in the middle.