Ingredients

  • 4 boneless chicken breasts
  • 2 cups shredded Monterrey Jack
  • 1 (10oz) cream of chicken soup
  • 1 (10oz) cream of mushroom soup
  • 1 onion, finely chopped
  • 1 cup uncooked rice
  • 1 cup salsa
  • 2 cups shredded Cheddar Cheese

Ready In 65 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Take a large pot and ring water to a boil. When finished, place you chicken breasts in to boil for 20 minutes or until cooked. Take a smaller pan and cook rice as directed. Allow both rice and chicken time to cool when once fully cooked.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 2

  • Heat over to 350 degrees. Take cooled chicken breasts and shred, or cut into bite size pieces.
  • INGREDIENTS:

Step 3

  • Add into a large mixing bowl. Stir in cooked rice, 2 cups of Monterrey Jack cheese, and 1 cup of Cheddar. Stir in both soups, chopped onion, and salsa.Take a 9 x 13 baking dish and coat with non stick spray.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Place mixture into the 9 x 13 dish and cover with the remaining cup of cheddar cheese.
  • INGREDIENTS:

Step 5

  • Bake for 40 minutes. Allow to cool before serving.
  • EQUIPMENT:
  • Length: 40 minutes