Salsa Chicken Rice Casserole

By dcarriger56

Ingredients

• 1 1/3cups1 1/3 cups uncooked white rice
• 2 2/3cups2 2/3 cups water
• 44 sinkless chincken breast halves
• 2cups2 cups shredded Montery Jack cheese
• 2cups2 cups shredded Chedder cheese
• 1can1 (10.75 ounces) can condensed cream of chicken soup
• 11( 10.75) can condensed cream of mushroom soup
• 11 onion, chopped
• 1 1/2cups1 1/2 cups mild salsa

Details

Servings 8

Preparation

Step 1

1. Place rice and water in a saucepan, and bring to a broil. Reduce heat to low, cover, and simmer for 20 minutes
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water Bring to a broil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 F. Lightly grease a 9x13 inch baking dish
4. In a medium bowl, combine Monterey Jack and chedder cheese. In a separate bowl, mix together cream of chicken soup, ceam of mushroom soup, onion, and salsa. Layer 1/2 of the rice 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or uutil bubbly.