Salsa Chicken Rice Casserole

Place rice and water in a saucepan and bring to a boil. Reduce heat to low cover and simmer for 20 minutes.

Meanwhile place chicken breast halves 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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium bowl combine Monterey Jack and Cheddar cheeses. In a separate bowl mix together cream of chicken soup cream of mushroom soup onion 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.

Bake in preheated oven for about 40 minutes or until bubbly.