Chicken and rice spicy

By scottsdalejulie

Ingredients

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• 8 Recipe Yield 8 servings
• Ingredients
• 1 1/3 1 1/3 1/3 cups uncooked white rice
• 2 2/3 2 2/3 2/3 cups water
• 4 4 4 skinless, boneless chicken breast halves
• 2 2 2 cups shredded Monterey Jack cheese
• 2 2 2 cups shredded Cheddar cheese
• 1 1 ounce) can 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1 ounce) can 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1 1 onion, chopped
• 1 1/2 1 1/2 1/2 cups mild salsa
• Directions
• 1 1.Place to to 20 water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• 2 2.Meanwhile, to 20 to 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 3.Preheat to 350 9x13 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• 5 5.Bake 40 in preheated oven for about 40 minutes, or until bubbly.

Preparation

Step 1

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