Mexican Chicken Casserole

Mexican Chicken Casserole 1 boneless chicken breast 4 boneless chicken thighs 1 T. vegetable oil NOTE: I only had 1 breast in the freezer so I added the thighs to this dish. you can use all breast (3 for the recipe) or a combination. 1 medium onion, chopped 1 tsp. chili powder 1/2 tsp. smoked paprika 1/4 tsp. cumin 1/2 tsp. black pepper 8 oz. salsa (mild, medium or hot) 10.5 oz. can cream of chicken soup 2 C. cooked rice 8 oz. shredded sharp cheddar cheese tortilla chips Cut the chicken up into bite size pieces. Heat oil in a medium size skillet over medium high heat, add in the chicken and cook, stirring, until is it just about cooked through...add in the onion and continue to cook till the onion is tender. Reduce the heat to medium and add in the seasonings, salsa, soup and rice. Stir to combine well. Add in 3/4 of the cheese and stir well. Pour into a lightly greased casserole dish ( I used a 9x10). Take 3-4 handfuls of the tortilla chips and crush on top of the casserole, sprinkle with remaining cheese.