Salsa Chicken and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 1 1/3 cups uncooked brown rice * 2 2/3 cups water * 4 skinless, boneless chicken breast halves * 1 1/2 cups shredded 2% Monterey Jack cheese * 1/1/2 cups shredded 2% Cheddar cheese * 1 (10.75 ounce) can lowfat condensed cream of chicken soup * 1 (10.75 ounce) can lowfat condensed cream of mushroom soup * 1 onion, chopped * 1 1/2 cups mild salsa
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 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. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey 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 dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user GMNEWBERRY.
2. 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. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey 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 dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user GMNEWBERRY.
Nutritional Info Amount Per Serving
- Calories: 288.4
- Total Fat: 5.5 g
- Cholesterol: 81.4 mg
- Sodium: 1,078.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.2 g
- Protein: 41.9 g
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