Creamy Salsa Chicken Casserole


2/3 cup uncooked brown rice
1 1/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Tex-Mex cheese, divided
1 can condensed cream of mushroom soup
1 cup mild salsa


Preheat oven to 350 degrees F. Place rice and water in a casserole dish. Place seasoned chicken on top and put dish in oven for 30 minutes.

Meanwhile, in a medium bowl, combine 1 1/2 cups of cheese, cream of mushroom soup, and salsa. Pour mixture over chicken and bake for another 30 minutes, or until chicken is cooked and sauce is bubbly.

Top with remaining 1/2 cup of cheese and serve.

This is one of those quick and easy "go-to" meal and it's so very tasty. It's also very forgiving/flexible...

...use Mozzarella or Marbled cheese instead of Tex-Mex
...switch out cream of mushroom soup for cream of chicken or cream of cheddar or even cream of celery
...use diced tomatoes instead of salsa (with JalapeƱos, Italian, Greek, plain or whatever you like)

This recipe is also linked to...

Food on Friday: Stews and Casseroles

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