Preheat the oven to 350 F. In a medium-sized bowl, mix the condensed cream of chicken and mushroom soups, cumin, parsley, and coriander

Add the chopped onion and red bell pepper

Mix in the salsa and stir until all is well combined

To assemble the casserole, lightly spray a 9 x 13-inch casserole dish with cooking spray and add half of the rice

Spoon half of the cooked chicken over the rice

Pour half of the soup/salsa mixture on top of the chicken

Sprinkle half of the shredded cheese over the sauce.

Repeat the layers and bake for 40 mins or until hot and bubbly