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Salsa Chicken Rice Casserole

4

0 min

Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole Photo 1

Time

0 min

Serving

8 persons

Calories

477

Rating

4.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Ingredients

  • ⅓ cups uncooked white rice: 1 piece
  • ⅔ cups water: 2 piece
  • skinless, boneless chicken breast halves: 4 piece
  • Monterey Jack cheese: 2 cups (shredded)
  • cheddar cheese: 2 cups (shredded)
  • condensed cream of chicken soup: 1 can (10.75 ounce can)
  • condensed cream of mushroom soup: 1 can (10.75 ounce can)
  • onion: 1 piece (chopped)
  • ½ cups mild salsa: 1 piece

Metric Conversion

Stages of cooking

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  1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
    Salsa Chicken Rice Casserole Photo 2
  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.
    Salsa Chicken Rice Casserole Photo 3
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
    Salsa Chicken Rice Casserole Photo 4
  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.
    Salsa Chicken Rice Casserole Photo 5
  5. Bake in preheated oven for about 40 minutes, or until bubbly. Lorem Ipsum
    Salsa Chicken Rice Casserole Photo 6

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