Salsa Chicken Rice Casserole

Name: Salsa Chicken Rice Casserole
Prep time: 20 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 ⅓ cups uncooked white rice; 2 ⅔ 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 ½ cups mild salsa

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Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 8

Author : Gweneth

Ingredients

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1 ⅓ cups uncooked white rice2 ⅔ cups water4 skinless, boneless chicken breast halves2 cups shredded Monterey Jack cheese2 cups shredded Cheddar cheese1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1 onion, chopped1 ½ cups 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.

Step 5

Bake in preheated oven for about 40 minutes, or until bubbly.