Easy cheesy chicken and rice casserole

This is a fairly easy and painless dinner and makes great leftovers.  It also freezes beautifully if, like me, you like to make your own freezer meals.

5 cups uncooked jasmine rice (approx $2, asian grocery)
1 can chopped tomatoes, any flavor, do NOT drain (<$1, Aldi)
1 block cream cheese, 8oz (<$1, Aldi)
2 large chicken breasts (approx $5, previous bulk sale at Weis)
1 package of deli sliced or shredded cheese, 8oz, such as cheddar, provolone, or jack ($3, Aldi)
Salt, pepper, and hot sauce to taste

Cook rice in a steamer or on the stove top according to package instructions.  Melt unwrapped cream cheese in a microwave safe bowl and set aside.  Cook chicken breasts in the microwave then cut into 1 inch pieces.

Preheat oven to 350 degrees if you are baking immediately.

Grease a 13x9 pan.  Combine chicken, rice, tomatoes, cream cheese and optional hot sauce, then spread in the pan.  Top with sliced or shredded cheese and desired salt and pepper.  Bake uncovered at 350 for about 30 minutes or until browned.

If you are freezing your casserole, wrap it carefully and put it away.  When you want to serve it, remove it from the freezer, and bake it at 350 degrees uncovered for about 1.5 hours, until the top is brown and it's heated through.  You do not need to thaw it.

This serves 4 adults with extremely healthy appetites or 6 normal adults with a side vegetable.

Total cost? $12       Cost per person? $2-3