Cathys Cheesy Salsa Chicken And Rice Recipes

CATHYS CHEESY SALSA CHICKEN AND RICE

Steps:

• In a large enough pan put chicken thighs and water. Bring to a boil and then simmer for about 20 minutes or until chicken is cooked thru. Remove chicken from broth to cool and then cut into bite size pieces and put on the side until needed.
• I cooked the rice in the broth from poaching the chicken thighs. I also added 2 Tbsp of Taco seasoning... (optional)
• While the rice is cooking in a large bowl add the salsa, cream of chicken soup, rinsed beans, and cheese and mix well. Preheat oven to 350.
• In a large baking dish spray with cooking spray add a small amount of sauce mixture to coat the bottom. Add 1/2 the rice, chicken, 1/2 the sauce and 1/2 of the french fried onions then add the rest of the rice, the rest of the sauce then top with the rest of the french fried onions.
• Cover and bake for about 30 minutes or until everything is heated thru well.

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

SALSA CHICKEN RICE CASSEROLE

Steps:

• Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• 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.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• 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.
• Bake in preheated oven for about 40 minutes, or until bubbly.