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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:
The reviewer gave this recipe 197 stars. This recipe average a 4.3 star rating.
Read Reviews (164)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

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

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2006 by MINNIE000
Here's what I've done to make this recipe simpler. I put the chicken in the skillet with the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2007 by Foodie
Yummy. It has the potential for 5 stars. Definitely decrease the rice. I did decrease the rice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2007 by mandc
I only made two changes to this recipe, the first was I used a can of rotel instead of salsa... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2006 by S. Trudo
I was looking for a quick dinner with the ingredients I had on hand and this far exceeded my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by GLORIA LEE
This was good-I made a few changes...used one can of cream soup and one can of tomato soup.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2006 by apedawn
This tasted really good. It is very similar to my mom's ckn & rice cass. except she doesn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2008 by Kirstin
I was given this recipe for a semester-long class assignment in which I had to alter the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by WILDROVER_99
This was an easy but very satisfying meal. I too made the rice separate and combined and put... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2003 by SAWEI
very tasty--everything gets mushy together in the casserole--but that's good too! For an... MORE