Put on your snazzy red shoes and dance the blues away with the Let’s Dance Casserole! A creamy, savory, cheesy mix of fluffy rice, succulent chicken, and vibrant salsa, this dish is as layered as Ziggy Stardust’s music. You’ll be singing along with the melody of flavors dancing on your tongue under the moonlight! Let’s Dance Casserole invites you to get up and celebrate! Why not join in?
Ingredients
- 1 1/3 cups white rice, uncooked
- 2 2/3 cups water, plus more, to taste
- 4 chicken breast halves, boneless and skinless
- 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
Step 1 –Place the rice and 2 2/3 cups of the water in a saucepan.
Step 2 –Bring the water to a boil.
Step 3 –Reduce the heat to low and cover the saucepan.
Step 4 –Simmer until the rice is tender, about 20 minutes.
Step 5 –Place the chicken breast halves into a large saucepan and cover them with the extra water.
Step 6 –Bring the water to a boil and cook until the chicken is cooked through, with the meat reaching an internal temperature of 165 degrees F, about 20 minutes.
Step 7 –Transfer the chicken from the water and, once cool enough to handle, cut the meat into bite-size pieces.
Step 8 –Preheat the oven to 350 degrees F.
Step 9 –Lightly grease a 9×13-inch baking dish.
Step 10 –In a medium bowl, combine the Monterey Jack and the cheddar cheese.
Step 11 –In a separate bowl, mix the cream of chicken soup, the cream of mushroom soup, the onion, and the salsa together.
Step 12 –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, in that order.
Step 13 –Repeat the layers, ending with the cheese mixture.
Step 14 –Bake until bubbly, about 40 minutes.
Step 15 –Serve.
