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Salsa Chicken Rice Casserole Recipe

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This recipe for Salsa Chicken Rice Casserole is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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 skinless, boneless chicken breast halves
2 c. shredded cheddar cheese
1 (10.75 oz.) can condensed cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 onion, chopped
1-1/2 c. mild salsa
Directions:
Directions:
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 sauce pan and fill the pan with water. Bring to a boil, cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-sized pieces.

Preheat oven to 350ºF. Lightly grease a 9x13-inch baking dish. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together the soups, onion and salsa. Layer half of the rice, half of the chicken, half of the soup and salsa mixture, and half of the cheese mixture in dish. Repeat layers, ending with cheese. Bake for about 40 minutes, until bubbly.

 

 

 

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