Salsa Chicken and Rice Casserole

Name: Salsa Chicken and Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 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

(1)

Recipe by Shawn C

a great mexican dish with ingredients most have on hand

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READY IN: 1hr 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

preheat oven 350*. In medium dish or bowl mix cheeses together.
Set aside.
In another bowl, combine soups, onion, salsa and mix together.
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.
Repeat layers.
Bake at 350*for about 40 minutes or until bubbly.

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Salsa Chicken and Rice Casserole

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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