Salsa Chicken Rice Casserole

Ingredients

• Servings: 8
• 1 1/3 cups uncooked white rice
• 2 2/3 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 1/2 cups mild salsa

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.