Cinco de Mayo: Salsa Chicken Rice Casserole | Submitted By: Gweneth

1 1/3 cups uncooked white rice2 2/3 cups water4 skinless, boneless chicken breast halves2 cups shredded Monterey Jack cheese2 cups shredded Cheddar cheese1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of mushroom soup1 onion, chopped1 1/2 cups mild salsaPlace 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. Amount Per Serving  Calories: 477 | Total Fat: 23.9g | Cholesterol: 88mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 477

Total Fat: 23.9gCholesterol: 88mgSodium: 1143mgTotal Carbs: 34.8g    Dietary Fiber: 1.4gProtein: 30g VIEW DETAILED NUTRITION
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Reviewed on May 8, 2008 by Kira    This was pretty darn good! My husband even liked it, and he is the pickiest in the family. I did tweak it a little bit, but stuck to the basics: I sauteed the onion along with some bell pepper, celery, and minced garlic. Instead of doing the alternating layers, I put all of the rice in first, then the chicken, then the soup mixture, then the cheese. I also didn't use as much cheese as the recipe called for - I only used about a cup at the most. I took another reviewer's advice and covered it with foil for the first 30 minutes then uncovered for the remaining 10 minutes. It turned out great, with a bit of sour cream on top. I think I will make this again, and maybe add a can of corn and possibly some black beans. I also agree with another review that said this would be good as a filler for burritos. I think I'll try that today for lunch. :) Thanks so much for sharing! Was this review helpful? [ YES ]
50 users found this review helpful This was pretty darn good! My husband even liked it, and he is the pickiest in the family. I...

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