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  1. #1
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    Dec 2009

    Default Salsa Chicken Rice Casserole

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    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


    Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
    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.
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
    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 40 minutes, or until bubbly.
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