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
- ⅓ cups uncooked white rice: 1 piece
- ⅔ cups water: 2 piece
- skinless, boneless chicken breast halves: 4 piece
- Monterey Jack cheese: 2 cups (shredded)
- cheddar cheese: 2 cups (shredded)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- onion: 1 piece (chopped)
- ½ cups mild salsa: 1 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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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.
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Bake in preheated oven for about 40 minutes, or until bubbly. Lorem Ipsum
