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SALSA CHICKEN RICE CASSEROLE RECIPE | ALLRECIPES



Salsa Chicken Rice Casserole Recipe | Allrecipes image

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.

Provided by Gweneth

Categories     Mexican Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

1 ⅓ cups uncooked white rice
2 ⅔ cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 ½ cups mild salsa

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.

Nutrition Facts : Calories 476.7 calories, CarbohydrateContent 34.8 g, CholesterolContent 88.3 mg, FatContent 23.9 g, FiberContent 1.4 g, ProteinContent 30 g, SaturatedFatContent 12.9 g, SodiumContent 1143.2 mg, SugarContent 3.2 g

FRESH ASPARAGUS AND CHICKEN CASSEROLE RECIPE | ALLRECIPES



Fresh Asparagus and Chicken Casserole Recipe | Allrecipes image

Great in the spring when asparagus first comes in and you can get it fresh.

Provided by KMSMOKEY

Categories     Noodles

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 11

1 (8 ounce) package egg noodles
1 ⅓ tablespoons olive oil
1 onion, chopped
1 cup chopped, cooked chicken meat
1 red bell pepper, chopped
2 stalks celery, chopped
1 cup chicken stock
1 ½ cups sour cream
½ teaspoon dried oregano
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
8 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  • Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water.
  • Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano.
  • Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until lightly brown.

Nutrition Facts : Calories 376.4 calories, CarbohydrateContent 32.7 g, CholesterolContent 76.6 mg, FatContent 20.1 g, FiberContent 3.6 g, ProteinContent 17.3 g, SaturatedFatContent 9.8 g, SodiumContent 322.8 mg, SugarContent 3.9 g

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