Salsa Chicken And Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Layers of rice,chicken and cheese with a creamy salsa sauce. Also great in a burrito or enchilada. Ingredients:
11/3c uncooked white rice |
22/3c water |
4 skinless,boneless chicken breast halves |
2c shredded monterey jack cheese |
2c 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 |
11/2c mild salsa |
Directions:
1. Place rice and water in saucepan, and bring to a boil. Reduce heat to low,cover,and simmer 20 mins.
2. Meanwhile,place chicken breast halves in large saucepan,and fill pan with water. Bring to a boil and cook 20 mins,or till done.
3. Preheat oven to 350. Lightly grease 9x13 baking dish.
4. In med. bowl,combine monteray jack and cheddar cheeses. In a seperate bowl,mix together cream of chicken soup,cream of mushroom soup,onion and salsa.
5. 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.
6. Bake for 40 mins or till bubbly.
7. Could also add a small can of mild green chilies
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