Try this Salsa Chicken and Rice Casserole recipe, or contribute your own.
Suggest a better description1. 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.
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Serving Size: 1 Serving (642g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 564 | ||
Calories from Fat: 232 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 1250mg | 43 % | |
Potassium 1080.9mg | 28 % | |
Total Carbohydrate 48.5g | 14 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 44g | ||
Protein 35.7g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 564
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