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SALSA CHICKEN RICE CASSEROLE Recipe

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This recipe for SALSA CHICKEN RICE CASSEROLE is from OUR COOKBOOK "FAMILY FAVORITES", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 c. uncooked white rice
2 2/3 c. water
4 boneless chicken breasts
2 c. shredded monterrey jack cheese
2 c. shredded cheddar cheese.
1 (10.75 oz.) cream of chicken soup
1 (10.75 oz.) cream of mushroom soup
1 onion, sliced
1 1/2 c. mild salsa
Directions:
Directions:
Place rice and water in saucepan, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Meanwhile, place chicken breasts 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 cut into bite sized pieces. In a medium bowl, combine monterrey jack and cheddar cheese. In a separate bowl, mix together soups, onion, and salsa. Layer 1/2 of the soup mixture, and 1/2 of the cheese mixture in a 9 X 13 baking dish. Repeat layers, ending with the cheese.
Bake for about 40 minutes at 350º.

 

 

 

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