Salsa Chicken Rice Casserole

May 03, 2015 1 131 Views


  • 1 1/3 cupof uncooked rice
  • 2 2/3 cupsof water
  • 2 cupsof chicken breasts
  • 2 cupsof shredded Monterey Jack cheese
  • 2 cupsof shredded cheddar cheese
  • 1 cupof canned creamof chicken soup
  • 1 cupof canned cream mushroom soup
  • 1/2 cupof chopped onion
  • 1 1/2 cupsof mild salsa


  1. Place the rice into a pot and pour it with water. Bring the rice to boil. Reduce the heat and let it simmer for 20 minutes.

  2. While the rice is cooking, it is time to cook the chicken. Place the breasts into a pan with water. Bring the water to boil and let the chicken simmer for 20 minutes. When it is cooked and cooled, dice it.

  3. Preheat the oven into 350 degrees. Dice the onion and grate Monterey Jack cheese and cheddar cheese.

  4. In separate bowl, combine condensed cream of chicken soup and cream mushroom soup. Mix in the onion. Add salsa then and mix everything well.

  5. Take a baking dish and put the layer of rice. Then, put the layer of chicken and layer of salsa mixture. Top of with the cheese mixture. Repeat the layers once more time. Put it into the oven for 40 minutes. Have a nice meal!

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