SALSA CHICKEN RICE CASSEROLE

SALSA CHICKEN RICE CASSEROLE

1-1/3 cups uncooked white rice
2-2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 (10.75-oz.) can condensed cream of chicken soup
1 (10.75-oz.) can condensed cream of mushroom soup
1 onion, chopped
1-1/2 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 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^. 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 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: 8 servings.