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Prep 20 m
Cook 1 h
Ready In 1 h 20 m
1 teaspoon cumin
2 tablespoons oil
1 small can chopped green chillies
1 cup frozen mixed peppers
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa
Directions
Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Meanwhile, cut chicken breasts halves in 3 or 4 equal pices. Add 2 tablespoons oil in Dutch Oven and heat over medium heat.Place 1/2 cup of the onions, green peppers and chicken in Dutch Oven. Cook chicken breasts just until browned, not cooked through. Remove chicken breasts and set aside. Mix green chillies, and peppers and onions with rice.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, rest of onion, and salsa and cumin. 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 Dutch Oven. Repeat layers, ending with cheese and placing chicken pieces on last layer of rice then final layer of sauce and cheese on top of chicken.Cover and bake in preheated oven for about 40 minutes, or until bubbly.
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 Kathleen_Coe
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