Ranchero Chicken Rice Casserole Instructions

• Pull the breast meat from the chicken.  Roughly chop it, and add to a pan with the chicken stock and salsa.

  Simmer until the liquid is almost gone, remove from heat, and let cool.
• In a 2 qt pot, add water and salt and bring to a boil.

  Rinse the rice 2-3 times while stirring the rice in the water until the water runs mostly clear, then drain.

  Once the water reaches a boil add the rice, stir, and bring water back to a boil.  When boiling again, cover the pot and cook for 25 minutes.

  After 25 minutes, remove from heat, flush the rice with a fork, and let sit for 5-10 minutes.

  Stir in the butter.
• Mix the cooked rice and ranchero Chicken in a bowl.

  Add the rest of the ingredients except the 2nd listing of cheese and the butter, and mix well in a bowl.

  Spread the butter inside a 6-8 casserole dish, pour the mixture in the bowl into the casserole dish, sprinkle the 2nd listing of cheese on top, and bake in the oven for 35-40 minutes.

  Serve in the casserole dish.