Dinnerbook: Salsa Chicken Rice Casserole

I haven't made this but I want to one of these days so I'm saving the recipe here and maybe I'll see it again one day.

Salsa Chicken Rice Casserole

Rated:

Submitted By: Gweneth

Photo By: CookingMommy

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 20 Minutes

Servings: 8

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."

Ingredients:

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

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.

Printed from Allrecipes.com 11/18/2009

Sunday, November 15, 2009