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Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Grains

    • 🍚 1 ⅓ cups uncooked white rice

  • Dairy

    • 2 cups shredded Monterey Jack cheese
    • 2 cups shredded Cheddar cheese

  • Protein

    • 🍗 4 skinless, boneless chicken breast halves

  • Produce

    • 🧅 1 onion, chopped

  • Condiments

    • 1 ½ cups mild salsa

  • Canned Goods

    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 (10.75 ounce) can condensed cream of mushroom soup

  • Liquids

    • 💧 2 ⅔ cups water

STEPS

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.

5

Bake in preheated oven for about 40 minutes, or until bubbly.

NUTRIENTS

Per 1 serving

🔥

477

Calories

  • 30
    Protein
  • 35
    Carbs
  • 24
    Fats

💡 You can prepare this recipe a day in advance and refrigerate before baking for convenience.Serve with a fresh side salad or steamed vegetables for a balanced meal.Swap mild salsa with spicy salsa if you prefer a kick of heat.