Salsa Chicken Rice Casserole

I had one of those dinner nights where you want "real" food...but you want it to be quick and easy and made from what you already have in the panty. I had some chicken breasts that needed to be cooked - so I cooked 'em up and shredded them (using my KitchenAid). And then I was stuck. Thank goodness for the internet! Here's what I ended up making, it was pretty good meal and met all my requirements: quick, easy and made from what I already had in my pantry/fridge.

Salsa Chicken Rice Casserole

Ingredients

• 1 1/3 cups white rice (uncooked)
• 2 2/3 cups water
• 4 skinless boneless chicken breasts (halves) *I used breast fillets, about 9 of them (they are thin)
• 2 cups shredded monterey jack cheese 
• 2 cups shredded cheddar cheese *I only used the 2 1/2 cups of Monterey Jack cheese I had on hand
• 1 can cream of chicken soup (condensed)
• 1 can cream of mushroom soup (condensed) *I only had a garlic seasoned one, tasted great! 
• 1 onion (chopped) *We don't do onions, plus, there are some in the salsa
• 1 1/2 cups salsa (mild)

Directions (how I made my version)

1. Cook rice in rice cooker.
2. Meanwhile, place chicken into a large pot, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. Place in KitchenAid and shred! 
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium 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 in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 35 minutes, or until bubbly.