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.
Provided by Gweneth
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g
SALSAFIED CHICKEN & RICE
I have been making this for years now.. It's super easy and tastes great! The salsa adds a lot of flavor, making it taste a lot like mexican rice.
Provided by Hannah Bishop
Categories Chicken
Time 25m
Number Of Ingredients 8
Steps:
- 1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.
- 2. Add the broth and salsa and bring to a boil
- 3. Turn off the heat and stir in the instant rice. Sprinkle cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.
SALSA VERDE CHICKEN AND CAULIFLOWER RICE
This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.
Provided by Kristen Walker Maenke
Categories Chicken Main Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
- Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g
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