Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins | Servings: 8 | Yield: 8 servings
All the good in life in one casserole – rice, chicken, soup, and cheese. A complete meal for your whole to enjoy. Pretty easy to assemble, quick to make, and undeniably delicious! This mouthwatering casserole is always a huge hit. A great addition to your weeknight meal. This a must-try and a must-have. A keeper! Give this a shot and I promise you that your loved ones will go crazy over this scrumptious meal.
1 ⅓ cups uncooked white rice
2 ⅔ cups water
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounces) can condense cream of chicken soup
1 (10.75 ounces) can condense cream of mushroom soup
1 onion, chopped
1 ½ cups mild salsa
Step 1: In a saucepan, add the rice and water. Bring to a boil. Adjust the heat to low and simmer for about 20 minutes.
Step 2: In a large saucepan, add the halves chicken breasts. Then, fill the pan with water. Boil and cook for about 20 minutes or until done. Take the chicken out of the water and slice into bite-sized pieces.
Step 3: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 4: Then, grease lightly a 9 x 13-inch baking dish.
Step 5: Combine the Monterey Jack and Cheddar cheeses in a medium bowl.
Step 6: Mix the cream of chicken soup, cream of mushroom soup, onion, and salsa in another bowl.
Step 7: In the prepared dish, add half of the rice, half of the chicken, half of the soup and salsa mixture, and half od the cheese. Repeat with the rest of the ingredients.
Step 8: Place inside the preheated oven and bake for approximately 40 minutes or until bubbly.
Per Serving: 476.7 calories; protein 30g 60% DV; carbohydrates 34.8g 11% DV; fat 23.9g 37% DV; cholesterol 88.3mg 29% DV; sodium 1143.2mg 46% DV