Salsa Chicken Rice Casserole
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

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