Chicken Tamale Casserole

Submitted by Kris Munson

(great for large crowds)
Ingredients:

3 cans tamales

1 onion, chopped

3 chicken breasts

1 cup cheddar cheese

1 cup raw rice, cooked

1 cup corn

1 can cream of mushroom soup

1 can cream of celery soup

Directions:

Steam chicken with onion & seasonings (such as Goya Adobo All Purpose Seasoning) for 25 minutes. Drain tamales, and save the liquid. In a 13 x 9 baking dish, layer tamales, add chicken, corn, and cooked rice. Mix the two soups and the saved liquid from the tamales, and then cover the chicken mixture with the liquid mixture. Spread shredded cheese on top. Bake for 1 hour, slowly -- start at 300 degrees, for 1/2 hour, then lower to 250 degrees for the remaining 1/2 hour. Serves 12-14 people.