Name: Salsa Chicken Rice Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Uncooked white rice - 1 ⅓ cups; Water - 2 ⅔ cups; Skinless, boneless chicken breast halves - 4; Shredded Monterey Jack cheese - 2 cups; Shredded Cheddar cheese - 2 cups; Condensed cream of chicken soup - 1 (10.75 ounce) can; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Onion, chopped - 1; Mild salsa - 1 ½ cups

Ingredients for - Salsa Chicken Rice Casserole

1. Uncooked white rice 1 ⅓ cups

2. Water 2 ⅔ cups

3. Skinless, boneless chicken breast halves 4

4. Shredded Monterey Jack cheese 2 cups

5. Shredded Cheddar cheese 2 cups

6. Condensed cream of chicken soup 1 (10.75 ounce) can

7. Condensed cream of mushroom soup 1 (10.75 ounce) can

8. Onion, chopped 1

9. Mild salsa 1 ½ cups

How to cook deliciously - Salsa Chicken Rice Casserole

1 . Stage

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2 . Stage

Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4 . Stage

In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5 . Stage

Bake in preheated oven for about 40 minutes, or until bubbly. Lorem Ipsum