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Salsa Chicken Rice Casserole
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Prep Time: 20 Min Cook Time: 1 Hr Ready In: 1 Hr 20 Min Servings (Help) US Metric Calculate Original Recipe Yield 8 servings Ingredients | |
1 1/3 cups | uncooked white rice |
2 2/3 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 1/2 cups | mild salsa |
Directions
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.
Nutritional Information open nutritional information
Amount Per Serving Calories: 477 | Total Fat: 23.9g | Cholesterol: 88mg Powered by ESHA Nutrient Database
Nutritional Information
Salsa Chicken Rice Casserole
Servings Per Recipe: 8
Amount Per Serving
Calories: 477
* Total Fat: 23.9g
* Cholesterol: 88mg
* Sodium: 1143mg
* Total Carbs: 34.8g
* Dietary Fiber: 1.4g
* Protein: 30g
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