Salsa Chicken And Rice Casserole Recipes

Steps:

• preheat oven 350*. In medium dish or bowl mix cheeses together.
• Set aside.
• In another bowl, combine soups, onion, salsa and mix together.
• In a lightly greased 9 x 13 baking dish Layer 1/2 of the rice, 1/2 chicken, 1/2 of soup/salsa mix and 1/2 of cheese mixture.
• Repeat layers.
• Bake at 350*for about 40 minutes or until bubbly.

Steps:

• 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. Add the broth and salsa and bring to a boil; 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.

Steps:

• cook rice according to package.
• preheat oven to 325.
• in a large skillet saute chicken in oil about 10 minutes. season with chili powder and cajun seasoning.
• add peppers and onion, saute about 5-7 minutes until veggeies get tender.
• add salsa and bring to boil. once boiling add corn, lower heat and simmer anouther 7 minutes.
• remove from heat and combine with rice.
• pour into casserole dish and top with cheese.
• bake uncovered for 20-25 minutes, until cheese is browned and bubbly.

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Reserve 2 tablespoons enchilada sauce for brushing on chicken. In large bowl, mix remaining enchilada sauce, the uncooked rice, salsa, soup and beans; pour into baking dish.
• Arrange chicken, skin side up, over rice mixture. Cover tightly with foil.
• Bake 1 hour. Uncover; brush chicken with reserved 2 tablespoons enchilada sauce. Bake uncovered 1 hour longer or until chicken is fork-tender, its juices run clear and skin is slightly crisp.