Salsa Chicken Rice Casserole

Ingredients

• 10.8 ounce cream of chicken soup canned
• 10.8 ounce cream of mushroom soup canned
• 2 cups monterrey jack cheese shredded
• 1  onion chopped
• 1.5 cups mild salsa 
• 2 cups cheddar cheese shredded
• 4  chicken breast halves boneless skinless
• 2.7 cups water 
• 1.3 cups rice white uncooked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. 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.
3. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
5. 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.
6. 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.
7. Bake in preheated oven for about 40 minutes, or until bubbly.