A little slice of life

Hello everyone! Well I have had quite and active day. Jared and I had to go major grocery shopping. Which being nearly 9 months pregnant is tough lol. When we got home a friend of Jared's, Pat came buy to pick up a package he had sent to our house. We sat and visited for about an hour. Then he left to head back to the barracks. Then Jared and I got ready and took Teddy for a hour long walk. I think It tired me out more than anyone else. When we got back I got started on dinner. Tonight we are having Salsa chicken and rice casserole. I have never made it before so I hope it turns out good. Here is the recipe if anyone wants to try it.
Salsa Chicken rice casserole


    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

 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.
Enjoy!

Lauren