Chicken Rice Salsa Casserole

Denise Miles


Discovered this casserole recipe!My family wants me to make this Delicious recipe AGAIN! Just too yummy!

★★★★★ 1 vote
20 Min
30 Min


1-1/2 c
uncooked rice
2-3/4 c
water, cold
boneless chicken breast halves-cooked and cubed
2 c
mexican blend shredded cheese
2 c
shredded monterey jack cheese
1 can(s)
10.75 condensed cream of chicken soup
1 can(s)
10.75 condensed cream of mushroom soup
1 small
yellow onion-chopped
1-1/2 c
mild salsa


1Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2Meanwhile, 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.
3Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4In 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 30 minutes, or until bubbly. Serve Sourcream on top!

About this Recipe

Course/Dish: Chicken, Casseroles
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtag: #cheesy