Chicken Rice Salsa Casserole

Name: Chicken Rice Salsa Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1-1/2 c uncooked rice; 2-3/4 c water, cold; 4 boneless chicken breast halves-cooked and cubed; 2 c mexican blend shredded cheese; 2 c shredded monterey jack cheese; 1 can(s) 10.75 condensed cream of chicken soup; 1 can(s) 10.75 condensed cream of mushroom soup; 1 small yellow onion-chopped; 1-1/2 c mild salsa

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 8

Author : Denise Miles

quick and easy for kids mexican

Ingredients

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1-1/2 c uncooked rice2-3/4 c water, cold4 boneless chicken breast halves-cooked and cubed2 c mexican blend shredded cheese2 c shredded monterey jack cheese1 can(s) 10.75 condensed cream of chicken soup1 can(s) 10.75 condensed cream of mushroom soup1 small yellow onion-chopped1-1/2 c mild salsa

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Instructions

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Step 1

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Step 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.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 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. Bake in preheated oven for about 30 minutes, or until bubbly. Serve Sourcream on top!