Sunday, November 15, 2009

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
recipe image
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."
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
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
Bake in preheated oven for about 40 minutes, or until bubbly.
Printed from 11/18/2009

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