Salsa Chicken Rice Casserole Recipes
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
SALSA CHICKEN AND RICE CASSEROLE
You can have this six-ingredient meal in the oven in 15 minutes! It's a Southwestern twist on an old standby.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 565, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1/5 of Recipe, Sodium 1750 mg, Sugar 8 g
CHICKEN, SALSA AND RICE CASSEROLE
Needed to whip up dinner with stuff I had in the house. Came up with this spanish style chicken and rice bake. Its very tasty and so comforfting, with minimal effort!
Provided by taraluvsspicy82
Categories Chicken
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 321.4, Fat 18.5, SaturatedFat 6.2, Cholesterol 65.2, Sodium 390.3, Carbohydrate 18.2, Fiber 4.1, Sugar 2.7, Protein 23.5
SALSA CHICKEN AND RICE CASSEROLE
Make and share this Salsa Chicken and Rice Casserole recipe from Food.com.
Provided by Shawn C
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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