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Salsa Chicken Rice Casserole
SUBMITTED BY:
Gweneth
PHOTO BY:
Kirstin
"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."
RECIPE RATING:
Read Reviews
(164)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
1 Hr
READY IN
1 Hr 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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 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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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 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.
Bake in preheated oven for about 40 minutes, or until bubbly.
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REVIEWS
Reviewed on Mar. 18, 2006 by
MINNIE000
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MINNIE000
Mar. 18, 2006
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!
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20 users found this review helpful
Here's what I've done to make this recipe simpler. I put the chicken in the skillet with the...
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Reviewed on Jul. 20, 2007 by
Foodie
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Foodie
Jul. 20, 2007
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.
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17 users found this review helpful
Yummy. It has the potential for 5 stars. Definitely decrease the rice. I did decrease the rice...
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Reviewed on Feb. 13, 2007 by
mandc
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mandc
Feb. 13, 2007
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.
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13 users found this review helpful
I only made two changes to this recipe, the first was I used a can of rotel instead of salsa...
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Reviewed on Nov. 18, 2006 by S. Trudo
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S. Trudo
Nov. 18, 2006
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.
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9 users found this review helpful
I was looking for a quick dinner with the ingredients I had on hand and this far exceeded my...
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Reviewed on Oct. 16, 2006 by
GLORIA LEE
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GLORIA LEE
Oct. 16, 2006
This was good-I made a few changes...used one can of cream soup and one can of tomato soup. Used medium salsa. Browned chicken in olive oil and then simmered chicken in some salsa..added mushrooms, put 1/2 of chopped onion in with chicken when cooking it.. Filling and tasty!
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7 users found this review helpful
This was good-I made a few changes...used one can of cream soup and one can of tomato soup....
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Reviewed on Jun. 22, 2006 by
apedawn
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apedawn
Jun. 22, 2006
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.
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6 users found this review helpful
This tasted really good. It is very similar to my mom's ckn & rice cass. except she doesn't...
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Reviewed on Jul. 16, 2008 by Kirstin
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Kirstin
Jul. 16, 2008
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!
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4 users found this review helpful
I was given this recipe for a semester-long class assignment in which I had to alter the...
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Reviewed on Jan. 26, 2008 by
WILDROVER_99
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WILDROVER_99
Jan. 26, 2008
This was an easy but very satisfying meal. I too made the rice separate and combined and put into the oven. That was the only real change except cooking the onions with the chicken. If you don't the onions have a real crunch and are much stronger. I have made both ways and cooked onions is definitely the way to go with this one. Thanks for a great recipe.
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4 users found this review helpful
This was an easy but very satisfying meal. I too made the rice separate and combined and put...
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Reviewed on Jan. 22, 2003 by SAWEI
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SAWEI
Jan. 22, 2003
very tasty--everything gets mushy together in the casserole--but that's good too! For an additional kick I crumbled tortilla chips on top of the mixture when serving
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4 users found this review helpful
very tasty--everything gets mushy together in the casserole--but that's good too! For an...
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