Salsa Chicken Rice Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 292.2
- Total Fat: 10.3 g
- Cholesterol: 55.4 mg
- Sodium: 1,217.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.7 g
- Protein: 25.4 g
View full nutritional breakdown of Salsa Chicken Rice Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
Uncle Bens chicken flavored rice
2 2/3 cups water
1 pound boneless chicken breast halves
1 cup shredded part skim Mozzarella cheese
1.5 cup shredded Mexican blend cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can Golden Mushroom Soup
1 onion, chopped
1 1/2 cups mild salsa
Directions
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 TRACYBIRD411.
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 TRACYBIRD411.