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 calories
carbohydrate: 34.8 g
cholesterol: 88.3 mg
fat: 23.9 g
fiber: 1.4 g
protein: 30 g
saturatedFat: 12.9 g
servingSize: -
sodium: 1143.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

  2. 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.

  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  4. 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.

  5. Bake in preheated oven for about 40 minutes, or until bubbly.

Recipe Yield

8 servings

Recipe Note

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.

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