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SALSA CHICKEN RICE CASSEROLE

INGREDIENTS :

1 ⅓ cups uncooked white rice
2 ⅔ cups water
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounces) can condense cream of chicken soup
1 (10.75 ounces) can condense cream of mushroom soup
1 onion, chopped
1 ½ cups mild salsa

INSTRUCTIONS :

Step 1: In a saucepan, add the rice and water. Bring to a boil. Adjust the heat to low and simmer for about 20 minutes.

Step 2: In a large saucepan, add the halves chicken breasts. Then, fill the pan with water. Boil and cook for about 20 minutes or until done. Take the chicken out of the water and slice into bite-sized pieces.

Step 3: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 4: Then, grease lightly a 9 x 13-inch baking dish.

Step 5: Combine the Monterey Jack and Cheddar cheeses in a medium bowl.

Step 6: Mix the cream of chicken soup, cream of mushroom soup, onion, and salsa in another bowl.

Step 7: In the prepared dish, add half of the rice, half of the chicken, half of the soup and salsa mixture, and half od the cheese. Repeat with the rest of the ingredients.

Step 8: Place inside the preheated oven and bake for approximately 40 minutes or until bubbly.

CREAMY BAKED ASIAGO CHICKEN BREASTS

STUFFED PEPPER SOUP = ALL THE FLAVOR, HALF THE FUSS