Recipe - Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole


Ingredients:
1 1/3 C. uncooked white rice
2 2/3 C. water
4 boneless, skinless chicken breast halves
2 C. shredded Monterey Jack cheese
2 C. shredded Cheddar cheese
1 10.75 oz. can condensed cream of chicken soup
1 10.75 oz. can condensed cream of mushroom soup
1 onion, chopped
1 1/2 C. 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 in 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.
3. Cube chicken when it is cool enough to handle.
4. Chop onion and cook in a small skillet until translucent.
5. Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9x13 inch baking dish.
6. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
7. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
8. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup mixture, and 1/2 of the cheese mixture in prepared dish.
9. Repeat layers, ending with cheese.
10. Bake in preheated oven for about 40 minutes, or until bubbly.

This is a flavorful dish even my 2 year old loves.  It makes enough for a second dinner the following week.