Chicken, Rice and Salsa Casserole, Chicken Enchilada, Casserole Chicken Taco Casserole

Chicken, Rice and Salsa Casserole

  • 4 boneless skinless chicken breasts
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 1/3 cups uncooked white rice
  • 2 2/3 cups water
  • 1 medium onion, chopped
  • 1 10.75 oz. can condensed cream of mushroom soup
  • 1 ½ cups mild salsa
  • 1 10.75 oz. can condensed cream of chicken soup

Place the rice and water in a saucepan over medium and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove cooked rice from stove and set aside. Place the chicken breasts in another large saucepan and cover them with water. Bring the water to a boil, lower the heat and continue to cook the chicken breasts until they are done, about 20 minutes. Remove cooked chicken from the saucepan and cut the chicken into bite-size pieces. Preheat oven to 350 degrees F. Spray a 9×13 inch baking dish with cooking spray.

Combine the Cheddar and Monterey jack cheeses in a medium bowl. In another bowl combine the cream of chicken soup, cream of mushroom soup, onion and salsa and mix well. Place one-half of the rice in the prepared baking dish. Place one-half the chicken as a second layer over the rice. For a third layer place one-half the soup and salsa mixture and finally a layer of one-half the cheese. Repeat the layers again, ending with a layer of cheese. Bake casserole in preheated oven until it is bubbly, about 40 minutes.

Chicken Enchilada Casserole

  • 6 boneless skinless chicken breasts
  • 4 cups shredded Cheddar cheese
  • 1 16 oz. container sour cream
  • 1 8 oz can chili beans, drained
  • 1 10.75 oz can condensed cream of chicken soup
  • 1 16 oz. jar salsa
  • ¼ cup diced onion
  • 8 12-inch flour tortillas

Preheat oven to 350 degrees F. Spray a 9×13 inch baking pan with cooking spray and set aside. Place chicken breasts in saucepan and cover with water. Cook the breasts for about 20 minutes, or until they are done. Use two forks to shred the cooked chicken. Cut the flour tortillas into strips. In a large mixing bowl combine the sour cream, salsa, cream of chicken soup, onion and chili beans and mix well. Place one-third of the tortilla strips in the bottom of the prepared baking pan. Top the tortilla strips with one-third of the shredded chicken, one-third of the sour cream mixture and one-third of the Cheddar cheese. Repeat these layers two more times, ending with the cheese. Bake casserole in preheated oven until it is golden and bubbly, about 20-30 minutes. Allow casserole to rest about 10 minutes before serving.

Chicken Taco Casserole

  • 4 cups shredded cooked chicken
  • 2 cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 medium tomato, chopped
  • 1 10 oz. can diced tomatoes with chilies, undrained
  • 1 Tbsp. sliced green onion
  • 2 10.75 oz cans condensed cream of chicken soup
  • 1 1 oz.pkg. taco seasoning
  • 1 15 oz. can black beans
  • 5 cups crushed tortilla chips

Rinse the black beans and drain. Preheat oven to 350 degrees F. Spray a 13×9 baking dish with cooking spray. In a mixing bowl stir together the chicken, chicken soup, sour cream, diced tomatoes with chilies, black beans and taco seasoning mix. Place a layer of one-half the chicken mixture in the bottom of the prepared pan. Top this layer with three cups of the tortilla chips and top the tortilla chips with one-half the cheese. Cover the cheese with the remaining chicken mixture and the remaining tortilla chips. Cover the baking dish and bake in preheated oven for 30 minutes. Remove cover from casserole and top with remaining cheese. Return pan to oven and bake uncovered for 10 minutes, or until cheese is melted. Sprinkle finished casserole with chopped tomato, green onion and cilantro before serving.