chicken salsa casserole
There is nothing better than fixing a one-pot meal that is delicious and won’t break the bank! Our kiddos devoured this one. It’s always nice when your...
We know you’re going to love this creamy, dreamy pasta as much as we do. And so will your kiddos! Submitted by Amanda Stice
Italian Chicken Sandwiches This recipe is one of our favorite quick and easy slow cooker meals, especially when we are busy and don’t have much time to...
This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry
- 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
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 crock pot on high. Lightly grease.
In a medium bowl, combine Monterrey 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 slow cooker. Repeat layers, ending with cheese.
Cook for about 1 hour on HIGH or until cheese is melted, or until bubbly.
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