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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces. | 3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. | 4. 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. 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. | 5. Bake in preheated oven for about 40 minutes, or until bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white rice	1 1/3	cups	uncooked	900.3333	197.21	17.5873	1.6280000000000001
water	2 2/3	cups		0.0	0.0	0.0	0.0
chicken breast half	4		skinless boneless	-	-	-	-
monterey jack cheese	2	cups	shredded	-	-	-	-
cheddar cheese	2	cups	shredded	-	-	-	-
cream chicken soup	1	can	condensed	274.5	21.838	7.2589999999999995	17.5985
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
onion	1		chopped	64.0	14.944	1.76	0.16
salsa	1 1/2	cups	mild	113.1	25.896	5.928	0.6629999999999999

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.