Samantha NicoleReady 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
Step 1 –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.
Step 2 –Cover and simmer for 20 minutes.
Step 3 –Place the chicken breast halves into a large saucepan.
Step 4 –Fill the saucepan with enough of the extra water to cover the chicken halves, and bring to a boil.
Step 5 –Cook until the chicken is cooked through at 165 degrees F internally, about 20 minutes.
Step 6 –Transfer the chicken from the water.
Step 7 –When the chicken is cool enough to handle, cut it 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 cheese 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.
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.
Step 13 –Repeat the layers, ending with the cheese.
Step 14 –Bake until bubbly, about 40 minutes.
Step 15 –Serve.
