I made this for the Missionaries on Monday..It was really good!
We don't do mushrooms at my house and I had cream of celery on hand so i used that. I also added black beans to the chicken layer!
Ingredients
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1 1/3 cups uncooked white rice
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2 2/3 cups water
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4 skinless, boneless chicken breast halves
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2 cups shredded Monterey Jack cheese
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2 cups shredded Cheddar cheese
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1 (10.75 ounce) can condensed cream of chicken soup
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 onion, chopped
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1 1/2 cups mild salsa
Directions
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Place rice and water in a saucepan, and bring to a
boil. Reduce heat to low, cover, and simmer for 20 minutes.(I used a rice cooker to cook mine!!!)
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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.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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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.
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Bake in preheated oven for about 40 minutes, or until bubbly.