Salsa Chicken Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Layers of rice, chicken, cheese, and a creamy salsa sauce bursting with sass. (Originally submitted by Gweneth at ). Ingredients:
380 grams chicken breasts, 4 boneless and skinless |
1 1/3 cup white rice |
2 2/3 cup water |
10 3/4 oz cream of mushroom soup, 98% fat free |
10 3/4 oz cream of chicken soup, healthy request |
2 cups mild cheddar cheese, shredded |
2 cups mozzarella cheese, shredded |
12 oz picante sauce |
1 onion, chopped |
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. Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine cheese. 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 a preheated oven for about 40 minutes, or until bubbly.
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