Salsa Chicken Rice Casserole
Directions
Place 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.
Preheat oven to 350°F.
In 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.
Bake, uncovered, for 35-40 minutes or until bubbly.
Ingredients
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Ingredients
Directions
Place 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.
Preheat oven to 350°F.
In 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.
Bake, uncovered, for 35-40 minutes or until bubbly.
