Can you help me out with a recipe for chicken rice casserole with salsa in it?!
1 1/3 cups 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
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.
nfd?
Answers: SALSA CHICKEN RICE CASSEROLE
1 1/3 cups 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
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.
nfd?
Salsa Chicken Rice Casserole
"Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry."
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
: 8 servings
INGREDIENTS
1 1/3 cups 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
DIRECTIONS
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.
Mexican chicken and rice
Cube your chicken breasts and brown in a little veggie oil in a large skillet. Add a diced red or white onion and a diced pepper (green, red, yellow...whatever!) Cook until until tender. Now add a jar of your favorite salsa, a can of chicken broth and a can of drained corn. Bring the liquid to a boil and stir in two cups of minute rice. Cover, turn off the heat and let sit for 5 minutes. Remove lid and stir mixture. Sprinkle with shredded cheddar cheese and replace lid to allow cheese to melt. Enjoy!!!!
This sounds like a Puertro Rican dish "Arroz con pollo' (chicken and rice in a sofrito sauce)
The way I fix is, In a Dutch Pot I pour 1/2 cup of oil, cut up in small pieces salt fat back, and Spanish cooking ham, saute them until a little brown, mix in SOFRITO (a herbal Spanish mix that contain crushed fresh garlic, onions, green peppers, little sweet Spanish peppers, Reciato a spicy Spanish leaf , cilantro, another kind of spicy Spanish leaf, salt, black pepper, and sazon Spanish spices with red food coloring(achoite)with half a can of tomato paste stir that in mix blending all the ingredients well, add some Spanish olives and capers, add your seasoned chicken pieces(cut up wings) cook in the sauce for 15 minutes to absorb the flavors then add your 3cups of rice 2 cups of water to every cup of rice, stir all, cook high heat until almost a boil then turn down the heat to low put the lid on your dutch pot, let it simmer at a low degree until the liquid all is absorbed, stir rice from the bottom up and cook until the rice is done.
I hope I made that clear enough for you. If you know a Puerto Rican ask them to help you. Good Luck, the dish is delicious, especially with sweet fried plantains and a salad.
The Sofrito is availiable in your local supermarkets, in the freezer area.