Salsa Chicken Rice Casserole

By Janes_kitchen

Ingredients

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• taco seasoning
• 4 cups shredded Monterey Jack/cheddar cheese combo
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups med-spicy chunky salsa
• 1 cam minced ortega chili's
• 1 TBLminced garlic
• can crush tortilla chips on top
• can add sour cream to top

Preparation

Step 1

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, cut raw chicken into bite size pieces, season with taco seasoning, cook in olive oil with onions & garlic.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In med.bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.Mix together with rice.
Layer 1/2 Ric/sauce mixture, all of chicken, 1/2 cheese. Add rest of rice/sauce mixture & top with cheese.
Bake in preheated oven for about 40 minutes (30 min covered/10 min uncovered), or until bubbly.