Ingredients
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1 ⅓ cups uncooked white rice
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2 ⅔ 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 ½ cups mild salsa
Directions
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Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
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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.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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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.
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Bake in preheated oven for about 40 minutes, or until bubbly.
Nutrition Facts (per serving)
477 | Calories |
24g | Fat |
35g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 477 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 13g | 65% |
Cholesterol 88mg | 29% |
Sodium 1143mg | 50% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 30g | 60% |
Vitamin C 2mg | 2% |
Calcium 457mg | 35% |
Iron 3mg | 18% |
Potassium 367mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.