Salsa Chicken Rice Casserole - Mexican recipe

                                                    Salsa Chicken Rice Casserole

Serves: 8
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 hr 20 minutes

Ingredients

    1 1/3 cups uncooked white rice

    2 2/3 cups water

    4 skinless, boneless chicken breast halves

    2 cups shredded Monterey Jack cheese

    2 cups shredded Cheddar cheese

    1 (10.75 ounce) can condensed cream of chicken soup

    1 (10.75 ounce) can condensed cream of mushroom soup

    1 onion, chopped

    1 1/2 cups mild salsa

Method

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
   
Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
   
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
   
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.
   
Bake in preheated oven for about 40 minutes, or until bubbly.