Salsa Chicken and Rice Casserole

Shawn C's Note:

a great mexican dish with ingredients most have on hand

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 (8 ounce) package monterey jack cheese, shredded
• 1/2 lb cheddar cheese, shredded
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of mushroom soup
• 1 onion, chopped
• 1 1/2 cups salsa
• 4 cups cooked rice
• 4 boneless skinless chicken breasts, boiled and cut into pieces

Directions:

1. preheat oven 350*. In medium dish or bowl mix cheeses together.
2. Set aside.
3. In another bowl, combine soups, onion, salsa and mix together.
4. In a lightly greased 9 x 13 baking dish Layer 1/2 of the rice, 1/2 chicken, 1/2 of soup/salsa mix and 1/2 of cheese mixture.
5. Repeat layers.
6. Bake at 350*for about 40 minutes or until bubbly.

Reviews

[traveler]

This was easy and pretty good. I used Pace Picante salsa (8 oz), Uncle Ben's brown Ready Rice (the 90 second stuff), and 1 lb of cooked, shredded chicken. I sauteed the onion until soft, and added a minced garlic clove with the onion.
It would be good for those times when you have no time to cook. Tasty, but not a time waster.