chicken salsa casserole
This is great on top of shredded lettuce with cheese and sour cream as a taco salad, or filling for tacos, burritos, or on top of nachos for an after school...
I messed up "Creamy Italian Chicken" and came up with this instead! So glad I messed it up...this dish is creamy, satisfying, and yummy!
Sweet and tangy; we loved our first recipe, Teriyaki Chicken. It was the perfect meal to serve over a bed of rice, but we wish we would have added some...
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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