Salsa Chicken Rice Casserole

•    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
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. Lightly grease a 9×13 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.


One thought on “Salsa Chicken Rice Casserole

  1. So I made some changes to the recipe because the original one seemed sort of bland (unseasoned chicken cooked in plain water… really?)

    First, I sauteed the onions with a bit of garlic in a little bacon fat. This isn’t a healthy recipe to start with, and hey bacon. You’ll need to use a large pan with a lid because you’re going to cook the chicken in it next I took the onions out of the pan and then added the chicken breasts which I seasoned with some salt, pepper, chilli powder and paprika. I browned the breasts on both sides. I then added about a cup of water (you can use chicken stock, but I didn’t have any on hand) and let them cook for about 15 minutes or until they’re cooked through. You’ll get amazingly flavorful and juicy chicken this way.

    Second, I had to substitute colby-jack cheese for the monterey jack. My supermarket didn’t have plain shredded jack cheese and I didn’t feel like shredding my own. I also seasoned the cheese with some more chilli powder and paprika. You could probably use a 4 cup bag of taco blend cheese just as easily.

    Last, I used a 16 ounce jar of salsa with a few shakes of tabasco sauce. You definitely will need the extra liquid. I subbed two cans of Campbell’s cream of chicken and mushroom soup (it’s both flavors in one can) instead of the two separate flavored cans. I added the onion/garlic mixture to the salsa and soup. I also added a bit of the chilli powder and paprika to this too.

    The only thing I didn’t season was the rice. I left that plain.


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