Quick n' easy main dish that'll satisfy the kids and have your friends thinking you finally learned how to cook. "I usually cook for four so take that into consideration and adjust accordingly."

Ingredients:

• - 1 half cup chopped celery
• - 1 half cup chopped onion
• - 1 half cup chopped tomamto
• - 1 half cup chopped cilantro
• - 1 half cup diced potato
• - 1/4 cup chopped parsley
• - 3/4 cup smoky iguana chipotle salsa
• - 1 quart cooked wild rice
• - 2 lbs. chicken breast cut-up & cooked in butter n’ parsley
• - 1 can cream of mushroom soup
• - Italian style Bread Crumbs
• - big dash Iguana RadioActive Atomic Pepper Sauce (to taste)

Directions:

Cook the wild rice al dente and sautee the chicken in the butter and parsley. Add all ingredients into a casserole dish and stir in the can of cream of mushroom soup. Sprinkle bread crumbs on top and bake at 375 for about 25 -30 minutes or until the top gets a little crusty.