Colorful Chicken and Rice |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Was unsure about it, but took a chance and love it. The corn chips gives it a crunch and the lettuce and tomatoe add a cool crispiness that add to the warm creaminess of the rice and chicken. It is extreamly wonderful. I've served it at a Bible Study and everyone loved it. Ingredients:
1 can cream of chicken soup |
1 cup sour cream |
1/2 cup small curd cottage cheese |
1 (3 ounce) package cream cheese, cubed |
3 cups cubed cooked chicken |
3 cups cooked rice |
1 1/2 cups shredded monterey jack cheese or 1 1/2 cups mozzarella cheese |
1 can chopped green chili |
1 can sliced ripe black olives, drained |
1/8 teaspoon garlic salt |
1 1/2 cups crushed corn chips |
2 cups shredded lettuce |
2 medium tomatoes, chopped |
Directions:
1. Using a food processor or a blender, process the soup, sour cream, cottage cheese and cream cheese till smooth.
2. In a large bowl combine the sauce, rice, chicken, cheese, chilies, olives and garlic salt.
3. Pour into a greased 2-qt baking dish.
4. Bake, uncovered at 350 for 25-30 minutes or until heated through.
5. Cover with Corn Chips, Lettuce, and Tomatoes before serving.
|
|