SPICY TEX MEX RICE AND CHICKEN CASSEROLE

Spicy Tex Mex Rice And Chicken Casserole image

Provided by Cassie *

Time 1h15m

Number Of Ingredients 11

1 1/3 c uncooked rice, i use uncle bens
2 2/3 c water
4 boneless, skinless chicken breasts
1 can(s) 10 3/4 oz cream of chicken soup
1 can(s) 10 3/4 oz cream of mushroom soup, i also use golden mushroom
2 c shredded cheddar cheese
2 c monterey jack , shredded, or you can use a tex mex blend
1/2 c sour cream
1 1/2 c salsa, use any heat you want, i use my homemade hot salsa
1 onion, chopped
1 Tbsp tony chachere's creole seasoning ( optional)

Steps:

1. Gather your ingredients
2. Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
3. Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
4. When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
5. Preheat oven to 350 degree. Spray a 9 x 13 baking dish with cooking spray.
6. In a medium bowl; combine the cheeses
7. In a medium bowl; mix together soup, sour cream, onion, and salsa.
8. 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.
9. Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
10. Let rest 20 to 30 minutes before serving, to let set up. I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole! This freezes well also. I put it on a paper plate and vacuum sealed it. ENJOY!!