Salsa Chicken Rice Casserole

Since this recipe uses store bought crescent rolls for the crust, it comes together quite easily.

Recipe Summary Salsa Chicken Rice Casserole

Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.

Ingredients | Chicken Pot Pie Casserole Recipe

1 ⅓ cups uncooked white rice

2 ⅔ cups water

4 skinless, boneless chicken breast halves

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 onion, chopped

1 ½ cups mild salsa

Directions

Place 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.

Info | Chicken Pot Pie Casserole Recipe

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : Salsa Chicken Rice Casserole

World Cuisine Recipes, Latin American, Mexican,