Our new recipe of the week was Salsa Chicken and Rice. I found the recipe at a blog called A Little Bit of Everything.
Here is the recipe (as I made it) and I will follow it with a review.
Salsa Chicken and Rice
1 1/2 cups uncooked white rice - cooked
2 cups Chicken, cooked and shredded
2 cups shredded Montery Jack Cheese
2 cups shredded Cheddar Cheese
2 cans Cream of Chicken Soup
1 1/2 cups Medium Salsa
Cook rice and chicken if not already done. Shred or cube chicken.
(I usually have cooked chicken in my freezer for meals like this. I made rice for another meal a few days before and just made enough for two meals and froze what I needed for this casserole.)
In a greased casserole dish, layer the rice and then the chicken.
Combine the soup and salsa in a bowl and spread on top of the chicken. Top with cheeses.
Bake at 350 degrees until hot through and bubbly.
Next time I make this I will try using Rotel in place of the salsa. The original recipe calls for either and I am curious to see if it will taste the same with Rotel.
There were a few bits of the rice that were overly crispy and I think a thin layer of salsa or Rotel underneath the rice might be a solution to that.
I plan to include this recipe in my future freezer plans and make up Salsa Chicken & Rice meal kits with the rice in one bag, the chicken, soup, and salsa in another, and the cheese in a third.
Overall, the recipe was enjoyed by everyone. It was easy to assemble, which is another plus. I'm thrilled to have found another item for my freezer sessions!