chicken salsa casserole
This was my spin on a chicken pot pie! I completed the last step in the oven, because I wasn’t sure if the dough would cook on top or how long to do...
Great Chicken and Spinach combo
Frozen chicken corn taquitos, Cream of mushroom, Diced tomatoes, Green chiles, Sour cream, and Shredded "mexican blend" cheese
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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