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Salsa Chicken Rice Casserole

Rated as 4.34 out of 5 Stars

"Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry."
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Ingredients

1 h 20 m servings 477 cals
Original recipe yields 8 servings

Directions

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  1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  4. 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.
  5. Bake in preheated oven for about 40 minutes, or until bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 477 calories; 23.9 g fat; 34.8 g carbohydrates; 30 g protein; 88 mg cholesterol; 1143 mg sodium. Full nutrition

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Reviews

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  1. 1521 Ratings

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Most helpful positive review

I was given this recipe for a semester-long class assignment in which I had to alter the recipe to have 33% less sodium, 33% less calories, and replace the white rice with a whole grain. I did ...

Most helpful critical review

This is a great base recipe, but quite bland as written. I am rating this 3 stars based on modifcations to boost the flavor. HELPFUL HINTS: Saute your chicken with chicken taco seasonings and...

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I was given this recipe for a semester-long class assignment in which I had to alter the recipe to have 33% less sodium, 33% less calories, and replace the white rice with a whole grain. I did ...

Here's what I've done to make this recipe simpler. I put the chicken in the skillet with the onion and brown them both. I add the salsa and soups to the chicken and simmer till chicken is done...

This is a great base recipe, but quite bland as written. I am rating this 3 stars based on modifcations to boost the flavor. HELPFUL HINTS: Saute your chicken with chicken taco seasonings and...

I only made two changes to this recipe, the first was I used a can of rotel instead of salsa and the second was that I mixed the rice and soup mixture together before layering. I put this toget...

I was looking for a quick dinner with the ingredients I had on hand and this far exceeded my expectations. I cut up the chicken first and browned it with some southwestern seasoning and the oni...

Yummy. It has the potential for 5 stars. Definitely decrease the rice. I did decrease the rice and thought I could reduce it even more. I simmered some onions and garlic before adding the soup a...

This was pretty darn good! My husband even liked it, and he is the pickiest in the family. I did tweak it a little bit, but stuck to the basics: I sauteed the onion along with some bell pepper, ...

This tasted really good. It is very similar to my mom's ckn & rice cass. except she doesn't use salsa. I made a couple of changes in order for this to work for me. First, I like to cook my ch...

This was an easy but very satisfying meal. I too made the rice separate and combined and put into the oven. That was the only real change except cooking the onions with the chicken. If you don't...