Monday, April 12, 2010

Salsa Chicken Rice Bake ~ by Sarah

I got this recipe from Mary Hunt--she has the Everyday Cheapskate column in the newspaper.  It was good--my kids loved it! **Note...this was WAY better the second day. Absolutely delicious! So much better that next time I might make it the night before and refrigerate it all day before baking it.

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

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 separate saucepan, and fill the pan with water. Bring to a boil, and then turn heat to low and cook covered 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 F. Lightly grease a 9 x 13-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 half of the rice, half of the chicken, half of the soup and salsa mixture, and half of the cheese mixture in the prepared dish. Repeat layers, ending with cheese. Bake for about 40 minutes, or until bubbly.

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