Description
Cheesy Salsa Chicken Rice Casserole layers tender chicken, fluffy white rice, mild salsa, creamy soup, Monterey Jack, and Cheddar into a hearty baked dinner. It takes 20 mins to prep and 1hr to cook, making 8 generous servings for a family meal or easy leftovers.
Ingredients
- 1 ⅓ cups uncooked white rice
- 2 ⅔ cups water
- 4 skinless, boneless chicken breast halves
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Cheddar cheese
- 1 can, 10.75 ounces, condensed cream of chicken soup
- 1 can, 10.75 ounces, condensed cream of mushroom soup
- 1 onion, chopped
- 1 ½ cups mild salsa
Instructions
- Cook the rice: Add the rice and water to a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 20 mins until the rice is tender.
- Cook the chicken: Place the chicken breasts in a large saucepan and cover with water. Bring to a boil and cook for 20 mins, until fully cooked, then remove and cut into bite size pieces.
- Heat the oven: Preheat the oven to 350°F and lightly grease a 9 by 13 inch baking dish.
- Prepare the mixtures: Combine the Monterey Jack and Cheddar cheeses in one bowl. In another bowl, stir together the cream of chicken soup, cream of mushroom soup, chopped onion, and salsa.
- Layer the casserole: Spread half the cooked rice in the baking dish, followed by half the chicken, half the soup mixture, and half the cheese. Repeat the layers with the remaining ingredients, finishing with cheese.
- Bake the casserole: Bake for 40 mins, until the casserole is bubbling around the edges and the cheese is completely melted. Serve hot.
Notes
- Medium or hot salsa can replace mild salsa for more heat.
- Make sure the rice is covered by the creamy mixture when layering so it stays moist during baking.
- Refrigerate leftovers in an airtight container for 3 to 4 days and reheat until steaming hot throughout.
- Prep Time: 20 mins
- Cook Time: 1hr
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 8
- Calories: 477 kcal per serving
Keywords: salsa chicken casserole