"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." — Gweneth
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1 1/3 cups
uncooked white rice
2 2/3 cups
skinless, boneless chicken breast halves
shredded Monterey Jack cheese
shredded Cheddar cheese
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/2 cups
I was given this recipe for a semester-long class assignment in which I had to alter the recipe to have 33% less sodium, 33% less calories, and replace the white rice with a whole grain. I did this over 5 weeks, with a different test substitution. The successful substitutions included: brown rice, elimination of the mushroom soup and using a whole can of Campbell's healthy request chicken soup, reducing the cheese by one cup and using a 75% reduced fat cheddar cheese instead of the two types of cheese. The dish continued to be the favorite of the class after each substitution. Hope everyone tries these easy substitutions!
This is a great base recipe, but quite bland as written. I am rating this 3 stars based on modifcations to boost the flavor. HELPFUL HINTS: Saute your chicken with chicken taco seasonings and the chopped onion, set aside. Use prepared brown or spanish rice vs white rice. Added one can of minced ortega chilis, 1 tsp of minced garlic (such as Spice World) and 1 tsp of cumin to the soup (used healthy request/low sodium soup) mixture and then proceded to follow the directions. Substituted 1 cup of the Montery Jack for Pepper Jack cheese for an extra flavor boost. DEFINITELY much more flavorful!
Here's what I've done to make this recipe simpler. I put the chicken in the skillet with the onion and brown them both. I add the salsa and soups to the chicken and simmer till chicken is done. I make rice as normal. I mix the cheses right on the wax paper or parchment paper I shred it on. I layer as directed. Saves some pots!
I only made two changes to this recipe, the first was I used a can of rotel instead of salsa and the second was that I mixed the rice and soup mixture together before layering. I put this together in the morning and than baked it in the afternoon, I covered it with reynolds non-stick foil and cooked it for 30 minutes removing the foil and baking for the last 10 minutes this keeps the cheese moist and stringy instead of crusty
My whole family enjoyed this and it was even good the next day as leftovers in my husbands lunch This recipe is very adaptable you can make it as spicy your family likes. Thanks so much for posting this recipe.
I was looking for a quick dinner with the ingredients I had on hand and this far exceeded my expectations. I cut up the chicken first and browned it with some southwestern seasoning and the onions, some fresh minced garlic and a bell pepper that I sauteed. I also added some frozen corn to the soup/salsa mixture. I served it with some extra salsa, sour cream and dice jalapenos on the side. The whole family loved it and are looking forward to the leftovers.
Yummy. It has the potential for 5 stars. Definitely decrease the rice. I did decrease the rice and thought I could reduce it even more. I simmered some onions and garlic before adding the soup and salsa. I think you could add more salsa. I would mix it all together next time with cheese on top.
This tasted really good. It is very similar to my mom's ckn & rice cass. except she doesn't use salsa. I made a couple of changes in order for this to work for me. First, I like to cook my chicken with flavor so I seasoned it with salt pepper and garlic powder.I then mixed the soups and rotel (didn't have salsa). I used this mixture instead of water to cook my chicken. I cooked it on medium stirring frequently so the mixture wouldn't scorch on the bottom. I removed the chicken and diced. I mixed all the rice and soup mixture together and then added the chicken. I topped it with cheese (I reduced the amount to save a few calories) and popped it into the oven. By the way, this recipe makes a ton. We will be having this for lunch today and dinner tonight.
This was pretty darn good! My husband even liked it, and he is the pickiest in the family. I did tweak it a little bit, but stuck to the basics: I sauteed the onion along with some bell pepper, celery, and minced garlic. Instead of doing the alternating layers, I put all of the rice in first, then the chicken, then the soup mixture, then the cheese. I also didn't use as much cheese as the recipe called for - I only used about a cup at the most. I took another reviewer's advice and covered it with foil for the first 30 minutes then uncovered for the remaining 10 minutes. It turned out great, with a bit of sour cream on top. I think I will make this again, and maybe add a can of corn and possibly some black beans. I also agree with another review that said this would be good as a filler for burritos. I think I'll try that today for lunch. :) Thanks so much for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Chicken Rice Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 215
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