Salsa Chicken Rice Casserole

Ingredients:

1⅓ c. uncooked white rice
2⅔ c. water
4 skinless, boneless chicken breast halves
2 c. shredded Monterey Jack cheese
2 c. shredded Cheddar cheese
1 (10.75 oz.) can condensed cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 onion, chopped
1½ c. mild salsa 

Directions:

1. Place rice and water in a saucepan, and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes.
2. 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.
3. In a small skillet, cook onion until opaque.
4. Preheat oven to 350° F (175° C).  Lightly grease a 9x13-inch baking dish.
5. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
6. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. 
7. Layer ½ of the rice, ½ of the chicken, ½ of the soup and salsa mixture, and ½ of the cheese mixture in a prepared dish.
8. Repeat layers, ending with cheese.
9. Bake in preheated oven for about 40 minutes, or until bubbly.