Salsa Chicken Rice Casserole
World Cuisine Latin American Mexican
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.
Servings per recipe: 8
Calories per serving: 477
Preparation time: 20m
Total cooking time: 1h 20m
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.
Nutrion facts:
| Total Fat | 23.9g | 37% |
| Saturated Fat | 13.0g | |
| Cholesterol | 88mg | 29% |
| Sodium | 1143mg | 46% |
| Potassium | 367mg | 10% |
| Total Carbohydrates | 34.8g | 11% |
| Dietary Fiber | 1.4g | 6% |
| Protein | 30g | 60% |
| Sugars | 3g | |
| Vitamin A | 730IU | |
| Vitamin C | 2mg | |
| Calcium | 457mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 11mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 45mg | |
| Folate | 89mcg |
