Colorful Chicken and Rice |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Topped with crushed corn chips, shredded lettuce and chopped tomatoes, this marvelous meal-in-one is as pretty as it is tasty. I serve it to company along with bread and dessert, and it always gets compliments. Dana Wise Quinter, Kansas Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 cup 4% cottage cheese |
1 package (3 ounces) cream cheese, cubed |
3 cups cubed cooked chicken |
3 cups cooked rice |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 can (4 ounces) chopped green chilies |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/8 teaspoon garlic salt |
1-1/2 cups crushed corn chips |
2 cups shredded lettuce |
2 medium tomatoes, chopped |
Directions:
1. In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chilies, olives and garlic salt.
2. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes. Yield: 6-8 servings.
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