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Salsa Chicken Rice Casserole

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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.


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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

Details

Servings 8

Preparation

Step 1

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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