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Chicken and Chiles Casserole

8 chicken breast half -- boneless and skinless
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces Monterey Jack cheese -- shredded
1 cup mushroom -- sliced and sauteed
1 10 3/4 ounce cream of chicken soup -- undiluted, low-fat
2 tomato -- peeled and diced
1 4 oz. can green chiles -- chopped

Sprinkle chicken breasts evenly with salt and pepper and place in a lightly greased 11 x 7 x 1 1/2 in. baking dish.
Combine cheese and next 3 ingredients and pour over chicken. Sprinkle with chiles.
Bake uncovered at 350 degrees for 35 minutes.
Serve over rice.