Salsa Chicken Rice Casserole

Ingredients

• 1.33 cups uncooked white rice
• 2.67 cups water
• 4 skinless , boneless chicken breast halves
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 can condensed cream of chicken soup , 10.75 ounce
• 1 can condensed cream of mushroom soup , 10.75 ounce
• 1 onion , chopped
• 1.5 cups mild salsa

Instructions

1. 1

   Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. 2

   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.

3. 3

   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. 4

   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.

5. 5

   Bake in preheated oven for about 40 minutes, or until bubbly.