Chicken Rice Salsa Casserole

1
Denise Miles

By
@milesde2000

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
20 Min
Cook:
30 Min

Ingredients

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  • 1-1/2 c
    uncooked rice
  • 2-3/4 c
    water, cold
  • 4
    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

How to Make Chicken Rice Salsa Casserole

Step-by-Step

  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. Bake in preheated oven for about 30 minutes, or until bubbly. Serve Sourcream on top!

Printable Recipe Card

About Chicken Rice Salsa Casserole

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




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