Chicken Salsa Casserole

Since I recently finished my recipe book, I wanted to share a yummy (and very simple) recipe.  I found this online a few months ago and it has since become a "go to"  recipe when I don't know what else to make for dinner (and my very picky husband loves it)!

Ingredients

• 1 1/3 cups uncooked white rice
• 2 2/3 cups water
• 4 boneless, skinless, chicken breasts
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 1/2 cups mild salsa

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.  Cut chciken breasts in half, place 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 and 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 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.

** Serve with sour cream and salsa on top