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Aug. 9th, 2008 11:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sam_gamgeeWell, my second foray into cooking in order to use up various ingredients around the house didn't go quite as I had hoped. I think the main problem was that I have issues with "cream of ___" soups to begin with and the fact that this recipe called for both cream of chicken and cream of mushroom - it was a little much. And I think the fact that I used a cup of brown rice (that was all we had left and I wanted to use it up) instead of the 1 1/3 cup white rice probably didn't help either (though, one of the comments said it worked fine with less rice, but I think brown rice has a lower rate of absorbancy than white does.)
I will say that taste-wise it was good, and I'm going to try some of the leftovers tomorrow, after it's had a chance to settle and mix together more. And I might try it again the future and actually use the correct amount of the correct rice. :-P
But here's the recipe, if anyone's interested:
SALSA CHICKEN RICE CASSEROLE
INGREDIENTS
1 1/3 cups uncooked white rice
2 2/3 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 1/2 cups mild salsa
DIRECTIONS
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.
Serves 8.
I will say that taste-wise it was good, and I'm going to try some of the leftovers tomorrow, after it's had a chance to settle and mix together more. And I might try it again the future and actually use the correct amount of the correct rice. :-P
But here's the recipe, if anyone's interested:
SALSA CHICKEN RICE CASSEROLE
INGREDIENTS
1 1/3 cups uncooked white rice
2 2/3 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 1/2 cups mild salsa
DIRECTIONS
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.
Serves 8.
