Cheesy Chicken & Rice Bake

Ingredients:
1 small onion. diced, sauteed and cooled
3 boneless chicken breasts, cooked, cooled and shredded
1 small can of green chiles, drained and diced
1 can of cream of chicken soup
1 packet of Uncle Bens 90 second Jasmine rice, cooked to pkg directions
1 bag of frozen veggies (carrots, broccoli, cauliflower mix), slightly defrosted
1/2 tsp of black pepper
1/4 tsp dried oregano
1/4 tsp garlic powder
1 cup shredded cheddar cheese, divided into 1/2
4-6 slices of white American cheese, diced

Directions:
Preheat oven to 350. Coat a 11x7 glass pan with a light coat of non-stick cooking spray.
In a large bowl, combine all ingredients and and spread into pan.
Top with other 1/2 cup of cheddar cheese.
Bake for 20-25 minutes or until edges are bubbly.

This recipe was influenced by other "chicken and rice casserole" recipes, but this one is totally an original me. We also added a little hot sauce as we ate it. Larry and I were able to polish off the whole pan for dinner, granted that's all we ate. So I'd say this serves 2, but you could probably stretch it to 3 if put with a salad on the side.