chicken salsa casserole

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Submitted by Erin Milgrim

Prep Time 20 hrs
Cook Time 1 hr
Temp High
Yield Serves 8

This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry

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

Directions

  1. Step One

    Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

  2. Step Two

    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.

  3. Step Three

    Preheat crock pot on high. Lightly grease.

  4. Step Four

    In a medium bowl, combine Monterrey Jack and Cheddar cheeses.

  5. Step Five

    In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.

  6. Step Six

    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 slow cooker. Repeat layers, ending with cheese.

  7. Step Seven

    Cook for about 1 hour on HIGH or until cheese is melted, or until bubbly.

Crockin' Reviews Add Review
  1. Linda

    Very good, took to church lunch, every liked. Easy and moist, not dry.

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  2. Liz

    Loved it… it was easy and very tasty! Thanks for sharing :)

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