Salsa Chicken and Rice

Here is the recipe:

1 1/2 Cups uncooked white rice
3 Cups water
4 skinless, boneless chicken breast halves
2 Cups shredded Montery Jack Cheese
2 Cups shredded Cheddar Cheese
2 cans Condensed Cream of Chicken Soup
2 cans Rotel (drained) or 1 1/2 cups Mild Salsa

Added Ingredients....
Tastefully Simple Seasoned Salt
Tastefully Simple Onion Onion
A few Tablespoons of butter


I was preparing this for 3 families at once, so I had quiet the production line.


Cook 1 1/2 cups rice in the 3 cups of water. While the rice is cooking I add a few Tablespoons of butter and a Tablespoon or two of Tastefully Simple Onion Onion. Lightly grease a 9x13 baking dish and add rice.


Rinse your chicken then cut up into thin strips or bite size pieces. Add Olive oil or cooking oil to a large pan and cook your chicken. I add Tastefully Simple Seasoned Salt to my chicken while it is cooking. After the chicken is finished cooking put on top of the rice.


I then added the cream of chicken soup. Normally I would combine the cream of chicken soup and Rotel together but my bowl wasn't large enough since I was preparing 3 dishes.


Add the Rotel and Salsa. Since I was making more then one dish I bought one of those large cans of Rotel plus a small one. When I got home I realized that wasn't enough, so I just added a little bit of salsa to it as well.


I forgot to take a picture of it topped with cheese before going into the oven. I like to shred my cheese from the blocks. It doesn't add that much time to the preparation and you don't have that powdery stuff on the cheese either. Bake at 350 degrees for 30-40 minutes or until bubbly.

Enjoy!