Monday, December 7, 2009

Salsa Chicken Casserole

Again, I found this recipe at You can find it here. Sorry I don't have a photo - I forgot to take one.

I've changed the recipe a little because I think the original calls for too much rice and a bit too much cheese. I also eliminated the onion because there's already onions in the salsa. But that's just my opinion; you can always use the original recipe.


1 cup uncooked long-grain white rice
2 cups water
4 cups diced cooked chicken breast
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 1/2 cups mild salsa
3 cups shredded cheese (Mexican blend or whatever)

Place rice and water in saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. In a medium bowl, combine soups and salsa.

Spread half of rice in bottom of baking dish. Layer half of chicken, half of soup mix, and half of cheese. Repeat layers.

Bake for 30-40 minutes or until bubbly. Serve with sour cream.

This could also be a great filler for burritos.

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