Salsa Chicken Rice Casserole

Name: Salsa Chicken Rice Casserole
Total time: 80
Yield: 8
Ingredients: 1.3333333730698 cups uncooked white rice; 2.6666667461395 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; 1.5 cups mild salsa

Recipe by Gweneth from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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1.3333333730698 cups uncooked white rice
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2.6666667461395 cups water
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4 skinless, boneless chicken breast halves
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2 cups shredded Monterey Jack cheese
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2 cups shredded Cheddar cheese

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1 (10.75 ounce) can condensed cream of chicken soup
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1 (10.75 ounce) can condensed cream of mushroom soup
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1 onion, chopped
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1.5 cups mild salsa

Instructions

Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
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.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
Bake in preheated oven for about 40 minutes, or until bubbly.