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Ready to dance? Ready to salsa? Ready to enjoy a really amazing casserole? Well, Ready-to-Salsa Casserole is ready on all three fronts! This casserole has all the moves with a tender bed of rice, a layer of juicy poached chicken, a creamy chicken and mushroom sauce, and of course, melty cheese on top. Ready-to-Salsa Casserole also has the real-deal, vibrant tomato sauce with plenty of zest to keep you on your feet! Get your two-step and tastebuds ready!
Ready to dance? Ready to salsa? Ready to enjoy a really amazing casserole? Well, Ready-to-Salsa Casserole is ready on all three fronts! This casserole has all the moves with a tender bed of rice, a layer of juicy poached chicken, a creamy chicken and mushroom sauce, and of course, melty cheese on top. Ready-to-Salsa Casserole also has the real-deal, vibrant tomato sauce with plenty of zest to keep you on your feet! Get your two-step and tastebuds ready!
Ingredients
- 1 1/3 cups white rice uncooked
- 2 2/3 cups water plus more, to taste
- 4 chicken breasts skinless and boneless, halved
- 2 cups Monterey Jack cheese shredded
- 2 cups cheddar cheese shredded
- 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
Directions
- Place the rice and 2 2/3 cups of the water in a saucepan, bring to a boil, and then reduce the heat to low.
- Cover and simmer for 20 minutes.
- Place the chicken breast halves into a large saucepan.
- Fill the saucepan with enough of the extra water to cover the chicken halves, and bring to a boil.
- Cook until the chicken is cooked through at 165 degrees F internally, about 20 minutes.
- Transfer the chicken from the water.
- When the chicken is cool enough to handle, cut it into bite-size pieces.
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a medium bowl, combine the Monterey Jack cheese and the cheddar cheese.
- In a separate bowl, mix the cream of chicken soup, the cream of mushroom soup, the onion, and the salsa.
- Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup mixture, and 1/2 of the cheese mixture in the prepared baking dish.
- Repeat the layers, ending with the cheese.
- Bake until bubbly, about 40 minutes.
- Serve.
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