Mexican Chicken Rice Bake
Ingredients:
1-1/3 cups uncooked white rice
2-2/3 cups water
2 skinless, boneless chicken breast halves, diced into 2cm chunks
2 cups grated low fat tasty cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, finely diced
375g jar mild salsa (or equivalent of MOO salsa)
Method:
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for twenty minutes or until water has absorbed and rice is tender. Meanwhile, place chicken breast into a separate saucepan, and fill the pan with water. Bring to a boil, and then turn heat to low and cook covered for ten minutes, or until done. Remove chicken from water.
Preheat oven to 175 degrees Celsius. Lightly grease an oven-proof lasagne dish. In a medium bowl, combine tasty and cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer half of the rice, half of the chicken, half of the soup and salsa mixture, and half of the cheese mixture in the prepared dish. Repeat layers, ending with cheese. Bake for about 40 minutes, or until bubbly.
This makes a big casserole. If you want to, prepare the recipe to the baking stage. Then divide in half; bake one half and freeze the other for later. To bake, thaw in the fridge and then bake as per the recipe.
Note: This dish uses two cans of soup. Both can be replaced with MOO Condensed Cream of Anything Soup from our Recipe File, reducing the cost and the sodium in this recipe. The salsa can be made from scratch or use your favourite generic salsa to keep the cost down without compromising flavour.
Ingredients:
1-1/3 cups uncooked white rice
2-2/3 cups water
2 skinless, boneless chicken breast halves, diced into 2cm chunks
2 cups grated low fat tasty cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, finely diced
375g jar mild salsa (or equivalent of MOO salsa)
Method:
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for twenty minutes or until water has absorbed and rice is tender. Meanwhile, place chicken breast into a separate saucepan, and fill the pan with water. Bring to a boil, and then turn heat to low and cook covered for ten minutes, or until done. Remove chicken from water.
Preheat oven to 175 degrees Celsius. Lightly grease an oven-proof lasagne dish. In a medium bowl, combine tasty and cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer half of the rice, half of the chicken, half of the soup and salsa mixture, and half of the cheese mixture in the prepared dish. Repeat layers, ending with cheese. Bake for about 40 minutes, or until bubbly.
This makes a big casserole. If you want to, prepare the recipe to the baking stage. Then divide in half; bake one half and freeze the other for later. To bake, thaw in the fridge and then bake as per the recipe.
Note: This dish uses two cans of soup. Both can be replaced with MOO Condensed Cream of Anything Soup from our Recipe File, reducing the cost and the sodium in this recipe. The salsa can be made from scratch or use your favourite generic salsa to keep the cost down without compromising flavour.
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