Mexican Chicken Rice Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This casserole is a good way to use up leftover cooked rice, chicken, cheeses, etc. My mother served this when I was a child...I don't know where she got the recipe but it's really yummy and I make it often. Ingredients:
1/2 cup cottage cheese |
1 (3 ounce) package cream cheese (room temp.) |
1/2 cup sour cream |
1 can cream of chicken soup |
1 teaspoon salt |
1/8 teaspoon garlic powder |
1 (4 ounce) can diced green chilies |
3 cups cooked chicken, in large pieces |
1 cup grated monterey jack cheese |
3 cups cooked rice |
2 tomatoes, coarsely chopped |
3/4 cup coarsely crushed tortilla chips |
Directions:
1. Blend cottage cheese, cream cheese and sour cream until smooth.
2. Add mixture to remaining ingredients except corn chips.
3. Pour mixture into a shallow 2 qt.
4. baking dish.
5. Sprinkle with tortilla chips.
6. Bake at 350° for 25-30 minutes or till heated throughout.
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