SALSA CHICKEN RICE CASSEROLE

SALSA CHICKEN RICE CASSEROLE

2 cups uncooked white rice
4 cups water
6 skinless, boneless chicken breast, halves
3 cups shredded Monterey Jack cheese
3 cups shredded Cheddar cheese
1-1/2 (10.75-oz.) cans condensed cream of chicken soup
1-1/2 (10.75-oz.) cans condensed cream of mushroom soup
1-1/2 onions, chopped
2-1/4 cups mild salsa

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 saucepan, and bring to a boil, 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^. Lightly grease a 9x13-inch-baking dish. This recipe was changed to 12 servings instead of the original 8 servings, so you will need a larger dish/pan.

In a medium bowl, combine Monterey Jack and Cheddar cheese. In a separate bowl, mix together both soups, onion and salsa. Layer ½ the rice, ½ of the chicken, ½ of the soup and salsa mixture, and ½ of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

Bake in preheated oven for about 40 minutes, or until bubbly.

Yield:12 servings.