Description
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it’s delicious and easily made with ingredients found in the pantry.
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
Instructions
- 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 9×13 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8