Thursday, December 3, 2009

Salsa Chicken Rice Casserole

I was in the mood for Mexican and this dish did the trick. The ingredients worked really well together and the cheese was an excellent touch.

1 1/3 cups uncooked white rice
Water (according to rice directions)
4 skinless, boneless chicken breasts
1 tbsp Olive oil
1 cup Monterrey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 onion, chopped, 1 1/2 cups salsa

Place rice and water in a saucepan and cook according to package directions (I used my rice cooker and it turned out great). Meanwhile, warm olive oil in a pan over medium heat. Add chicken and cook until now longer pink in the middle, about 5 to 7 minutes. Cut into bite sized pieces. Preheat oven to 350. Lightly grease a 9x3 in ch baking dish. In a medium bowl, combine the cheeses, cream soups, onion, and salsa. Add chicken and rice. Pour in baking dish. Bake for 40 minutes or until bubbly.

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