Ingredients (Serves 8-12)
2 2/3 cups water
1 1/3 cups white rice, uncooked (or brown rice)
2 (10.75 ounce) cans of Campbell's Healthy Request Chicken Soup
1 2/3 cups of your favorite salsa (or 1 can of Rotel)
4 skinless, boneless chicken breast halves
1 onion, chopped
2 cups Monterey Jack cheese, shredded
2 cups Cheddar cheese, shredded
In a saucepan bring the water to a boil. Stir in the rice. Bring to another boil then
reduce heat, cover, and simmer 20 minutes or until water is absorbed and the rice is tender.
In a bowl, add the cans of soup and salsa, and mix thoroughly. Set aside.
In a large frying pan add the chicken and onion. Cook until the onions are tender and the chicken is
seared on both sides. Stir in the soup and salsa mixture. Bring to a boil then reduce heat and simmer 20
minutes or until the chicken is tender and cooked.
Preheat oven to 350 degrees F and lightly grease
a 9 x 13 inch baking dish. Remove chicken from frying pan and chop into pieces.
In the prepared baking dish layer accordingly: rice, chopped chicken, soup and salsa mixture, Monterey Jack then
Cheddar cheese. Repeat until all the ingredients have been layered being sure to end with remaining cheeses on top.
Cover with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes or until bubbly. Enjoy