Salsa Chicken Rice Casserole

I'm trying to be more American and I'm trying to make more American foods.

Trent really liked this and I like cheese.

• 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
• 1 bouillon cube

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. (Or use a rice cooker)
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water and a bouillon cube. 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. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses.
5. Brown the chopped onion.
6. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
7. 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.
8. Bake in preheated oven for about 40 minutes, or until bubbly.