Salsa Chicken Rice Casserole

Gin Peterson Jadav

Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass.

Modified from: Salsa Chicken Rice Casserole

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Ingredients

1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 8 servings



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Directions

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  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, heat some oil in a skillet. Cook ground chicken with the taco seasoning and onion (and whatever other veggies you want to throw in - zucchini or peppers would be good). Remove from heat. Mix in salsa.
  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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