Salsa Chicken Rice Casserole


  • 1 1/3 C. uncooked white rice
  • 2 2/3 C. water
  • 4 boneless, skinless chicken breast halves
  • 2 C. shredded Monterey Jack cheese
  • 2 C. shredded Cheddar cheese
  • 1 10.75 oz. can condensed cream of chicken soup
  • 1 10.75 oz. can condensed cream of mushroom soup
  • 1 onion, chopped
  • 1 1/2 C. salsa



  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 in 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.
  3. Cube chicken when it is cool enough to handle.
  4. Chop onion and cook in a small skillet until translucent.
  5. Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a 9×13 inch baking dish.
  6. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
  7. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
  8. 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 prepared dish.
  9. Repeat layers, ending with cheese.
  10. Bake in preheated oven for about 40 minutes, or until bubbly.


This is a flavorful dish even my 2 year old loves.  It makes enough for a second dinner the following week.

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