Salsa Chicken Rice Casserole by Krista

• 1 1/3 cups uncooked white rice


• 2 2/3 cups water


• 4 skinless, boneless chicken breast


• 2 cups shredded Monterey Jack cheese


• 2 cups shredded Cheddar cheese


• 1 can cream of chicken soup


• 1 can cream of mushroom soup


• 1 onion, chopped


• 1 1/2 cups mild salsa

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 breasts in 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. Lightly grease a 9 x 13 inch baking dish.



4. In a large bowl, combine cream of chicken soup, cream of mushroom soup, onion, salsa and most of the shredded cheeses.



5. Add the cooked rice and chicken and put into baking dish.



6. Sprinkle a small amount of shredded cheese over the top.



7. Bake for about 40 minutes, or until bubbly.