Take a large pot and ring water to a boil. When finished, place you chicken breasts in to boil for 20 minutes or until cooked. Take a smaller pan and cook rice as directed. Allow both rice and chicken time to cool when once fully cooked.
Heat over to 350 degrees. Take cooled chicken breasts and shred, or cut into bite size pieces.
Add into a large mixing bowl. Stir in cooked rice, 2 cups of Monterrey Jack cheese, and 1 cup of Cheddar. Stir in both soups, chopped onion, and salsa.Take a 9 x 13 baking dish and coat with non stick spray.
Place mixture into the 9 x 13 dish and cover with the remaining cup of cheddar cheese.
Bake for 40 minutes. Allow to cool before serving.
