Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole

  By mrswagesadmin  , ,

October 12, 2015

  • Prep: 40 mins
  • Cook: 35 mins
  • Yields: 12 Servings
Salsa Chicken Rice Casserole

Directions

1Place 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.

2Preheat oven to 350°F.

3In 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.

4Bake, uncovered, for 35-40 minutes or until bubbly.

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

00:00

Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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