Salsa Chicken Rice Casserole

Nutritional Information Salsa Chicken Rice Casserole Servings Per Recipe: 8 Amount Per Serving Calories: 477 Total Fat: 23.9g Cholesterol: 88mg Sodium: 1143mg Total Carbs: 34.8g Dietary Fiber: 1.4g Protein: 30g Amount Per Serving Calories 477 Calories from Fat 215 -------------------------------------------------------------------------------- % Daily Value * Total Fat 23.9g 37 % Saturated Fat 12.9g 64 % Cholesterol 88mg 29 % Sodium 1143mg 46 % Potassium 367mg 10 % Total Carbohydrates 34.8g 11 % Dietary Fiber 1.4g 6 % Protein 30g 60 % Sugars 3.2g Vitamin A 15 % Vitamin C 3 % Calcium 57 % Iron 32 % Thiamin 25 % Niacin 84 % Vitamin B6 20 % Magnesium 16 % Folate 49 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Salsa Chicken Rice Casserole
Salsa Chicken Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

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. Ideas for ease: Use a can of rotel instead of salsa. Also, mix the rice and soup mixture together before layering. Cover it with reynolds non-stick foil and cooked it for 30 minutes removing the foil and baking for the last 10 minutes.

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