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Salsa Chicken Rice Casserole

Submitted by Mary Kula, Mrs. Wages Test Kitchens

Cook’s Note: You may either make the salsa from fresh tomatoes and Mrs. Wages Classic Salsa Seasoning Mix or buy prepared salsa at the store to save time.

Yield: 12 servings   
Prep: 40 minutes
Bake:  35 minutes

Ingredients
3-6 oz boneless skinless chicken breast halves
1-10.75 oz can condensed cream of chicken soup
1 -10.75 oz can condensed cream of mushroom soup
2 cups prepared Mrs. Wages Classic Salsa
1 medium onion, chopped
4 cups cooked brown or white rice
1 small zucchini, sliced
2 cups (8 oz) shredded Monterey Jack cheese
2 cups (8 oz) shredded Mexican Cheddar Jack cheese

Directions

1. Place chicken in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until a meat thermometer reads 165°F.   Drain and set aside to cool.
2. Preheat oven to 350°F.
3. In a large bowl, combine the soups, salsa and onion.  Place rice onto the bottom of a greased 13-in. x 9-in. baking dish.  Cut chicken into bite size pieces; place over rice.  Layer with zucchini and soup mixture; sprinkle with cheeses.
4. Bake, uncovered, for 35-40 minutes or until bubbly.