Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole
Adapted from allrecipes.com
Salsa Chicken Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1 1/3

    cups uncooked white rice

  • 2 2/3

    cups water

  • 4

    skinless, boneless chicken breast halves

  • 2

    cups shredded Monterey Jack cheese

  • 2

    cups shredded Cheddar cheese

  • 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 mild salsa

Directions

1.Place rice and water in a saucepan, and bring to a boil. 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 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.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 4.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.Bake in preheated oven for about 40 minutes, or until bubbly.

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