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Salsa Chicken Rice Casserole

Yields12 ServingsPrep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

Salsa Chicken Rice Casserole

 3 6 oz boneless skinless chicken breast halves
 1 10.75 oz can condensed cream of chicken soup
 1 10.75 oz can condensed cream of mushroom soup
 2 cups prepared Mrs. Wages® Classic Salsa
 1 medium onion, chopped
 4 cups cooked brown or white rice
 1 small zucchini, sliced
 2 cups (8 oz) shredded Monterey Jack cheese
 2 cups (8 oz) shredded Mexican Cheddar Jack cheese
1

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.

2

Preheat oven to 350°F.

3

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.

4

Bake, uncovered, for 35-40 minutes or until bubbly.

Nutrition Facts

0 servings

Serving size

12 Servings