I was so happy when I pulled this out of the oven and my super picky, fish stick eating 3 year old demanded that I gave her some. I was even more happy that she actually ATE it. And not only did she eat it, she inhaled it! So I’m definitely keeping this recipe as my go-to recipe for my picky eater.
2 – 3 cups cooked rice (I cooked mine in my rice cooker)
4 – 5 boneless, skinless chicken breast halves
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
2 (10.75 oz) cans condensed cream of chicken soup
1 onion (I used white)
1 1/2 cups mild salsa (I used Picante)
Salt, Pepper, Garlic Powder to taste
1) If you haven’t done so already, cook your rice! I used a microwave rice cooker and my rice was ready in about 18 minutes.
2) Place chicken breasts in a deep skillet, season with salt, pepper, and garlic powder. Add cream of chicken soup, onion, and salsa. Cook on medium to low heat until chicken is cooked. Towards the end of the cooking, you should be able to start pulling the chicken apart with a knife and fork. Any big chunks you can cut up with the knife. It should take about 20-30 minutes to cook the chicken, but I would check it at least every 10 minutes. (PS – I’m going to work on modifying this for the crockpot, but I’m guessing you can add it all together and cook for 3-4 hours on high, or 8-10 hours on low. )
3) While the chicken cooks, pre-heat your oven to 350F and lightly grease a 9×13 glass baking dish.
4) Once the chicken is cooked, add the chicken and soup mixture to the baking dish. Then add rice and mix thoroughly. Mix in half of the cheese, then spread the casserole evenly over the dish. Top with the remaining cheese, feel free to use less if it looks too cheesy. We did not use all of the Monterey Jack and Cheddar.
5) Bake for 40 minutes. For the first 30 minutes of cooking, cover in foil. Remove foil for the last 10 minutes of cooking. Cook until golden and bubbly!
And that’s all there is to it! Hope you enjoyed this recipe and that your kids love it too. You can find the original recipe here. Please try this recipe yourself and share your modifications in the comments!