This is a supper everyone in our house enjoys. It probably takes an hour total. 1/2 hour prep (with kids, I am sure it is faster without) and 20-30 min in the oven.
Chicken salsa casserole
1 1/2 cups uncooked white rice
3 cups water
Pkg taco seasoning
6 skinless, boneless chicken breast cubed.
1 pkg (or 2 cups) cheddar cheese shredded
1 pkg (or 2 cups) Monterey Jack cheese shredded
* this time I used the cheddar garlic herb and the southwest cheese blends. *
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 onion, chopped
2 cups salsa.* I used medium to appease all the family taste buds
1 tub Sour cream
Place rice and water in a saucepan, and bring to a boil. Or cook as desired. We use a tupperware rice cooker.
Meanwhile, place chicken breast into a large saucepan with taco seasoning and fry on medium covered 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, mix together both cans of soup, onion, and salsa. In lightly greased 9X13 ( mine broke I am using an 8X11 plus a small loaf pan)
layer the rice then chicken then salsa/soup/onion mixture then finally the cheeses.
Bake in preheated oven for about 20-30 minutes, or until bubbly. Serve with sour cream.
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