Thursday, August 26, 2010

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.



  1. That looks great! We love anything with salsa so I will definitely be trying this recipe.

  2. I wanted to answer your question. Yes, the image came from Picnik. It's one of their images that you have to have the premium membership to use. Hope that helps!

  3. Visiting from Tatertots and Jello. This dish looks delish!! I can't for a nice cool Fall night to try it. :)

  4. I stopped by from Tatertots and Jello-LOVE this-my mouth is watering just looking at the picture. I am (pretty) sure my boys would eat this, so I am copying the recipe!

  5. YUM, I would eat this for breakfast!!

  6. I found your blog and recipe from HouseofHepworths. I made this recipe for dinner tonight and I LOVED it!!! SOOOO YUMMY! Thanks for sharing, it has been added to my favorite recipes! Also I wanted to let you know that I told about your recipe and gave a shout-out to your blog on my blog tonight since I loved it so much!

  7. This looks absolutely delicious and easy to make. I'm going to try it this week!

  8. YUM, MOUTH WATERING NOW! ;) thanx for linking too.

  9. Looks yum & perfect for a chilly fall night... my hubby would LOVE this!

  10. I made this tonight and I didn't have enough chicken (only had 2 breasts) so I mixed in a can of corn and a can of black beans. It was pretty good! Although it makes a LOT! You could probably half it for 2 people. Thanks for sharing it at Tatertots and Jello.

  11. I made this today...DELICIOUS. I served it with sour cream, chopped tomatoes, avocado, pinto beans, and chips. I love that I already had everything on hand to make it, but it's still a new twist on a chicken casserole. It's definitely going in my regular dinner lineup.

  12. That looks really good! Thanks for sharing!

  13. Is this recipe for 3 9 x 13 dishes, or just one??

  14. The recipe is for one 9x13 dish. I tripled the recipe though since I was making 3 dishes.

  15. That looks good! I always have bags of rice in the freezer so this would be a quick meal and a use-it-up meal for our family. Thanks!