Salsa Chicken Rice Casserole recipe
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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
Nutrition Info
- 476.7 caloriescarbohydrate: 34.8 gcholesterol: 88.3 mgfat: 23.9 gfiber: 1.4 gprotein: 30 gsaturatedFat: 12.9 gservingSize: -sodium: 1143.2 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Salsa Chicken Rice Casserole
Directions
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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.