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Preheat oven to 375˚F.
Whisk together the cream of chicken soup, heated chicken broth, and taco seasoning. Set aside.
In a deep 9x13 inch casserole dish, pour the rice over the bottom. Layer on the cubed chicken, half of the cheese, bell peppers and onions, and salsa.
Pour the chicken broth mixture evenly over the casserole.
Bake on the middle rack of the oven for 50 minutes. Remove and carefully stir the casserole. Then top with the remaining half of the cheese and return to the oven for an additional 15-25 minutes, or until the rice is tender.
Serve warm and enjoy with your choice of toppings.