Tasty Tuesday Salsa Rice and Chicken!

 Can you believe it's the first of November? Time for hoodies, tummy warming goodies, and another terrific recipe from our own Diva Donna!










 





Here's a tasty  Salsa rice. I made lots of Salsa. So I need to use it. And I thought this would be good. And for some reason I just felt like looking at some spicy guys in hoods. They may be hiding their top head. But I'm so glad they let the other flap in the breeze. LOL
















Ingredients

• 1 uncooked white rice
• 2 2/3 cups water
• 4 skinless, boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 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 or hotter if you like it spicer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.