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Salsa Chicken Rice Casserole
Salsa Chicken Rice Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Cheesy chicken and rice casserole with creamy salsa sauce, baked to perfection.
Ingredients:
  • 1.3333333730698 cups uncooked white rice
  • 2.6666667461395 cups water
  • 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
  • 1.5 cups mild salsa
Instructions:
  • In a saucepan, bring rice and water to a boil. Lower the heat, cover, and let it simmer for 20 minutes.
  • In a large saucepan, submerge chicken breast halves in water and bring to a boil. Cook for 20 minutes until done. Remove chicken from water and let it cool before cutting into bite-size pieces.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give a gentle grease to your 9x13 inch baking dish.
  • Combine Monterey Jack and Cheddar cheeses in one bowl. In a separate bowl, mix cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer half of the rice, chicken, soup mixture, and cheese in a dish. Repeat layers, finishing with cheese on top.
  • Place in a hot oven for around 40 minutes, or until it becomes bubbly.

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