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
Instructions:
- 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.
- Heat over to 350 degrees. Take cooled chicken breasts and shred, or cut into bite size pieces.
- 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.
- Place mixture into the 9 x 13 dish and cover with the remaining cup of cheddar cheese.
- Bake for 40 minutes. Allow to cool before serving.
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