Salsa Chicken Rice Casserole

Salsa Chicken Rice Casserole

  By  , ,

October 12, 2015

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


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.


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


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