Monterey Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I clipped this from an Ortega ad in a magazine. I usually cook my chicken breasts in my George Foreman grill. You could also sub those pre cooked chicken tenders if you're pressed for time. Ingredients:
1 lb cooked chicken breast, cut into 1/2 to 1 inch pieces (4 cups) |
1 (16 ounce) bottle ortega thick and smooth taco sauce |
1 medium onion, diced |
2 (4 ounce) cans ortega diced green chilies |
1 cup frozen corn kernels |
3/4 cup instant rice |
1/2 cup water |
1 (2 1/4 ounce) can sliced riped olives, drained |
1 (12 count) package taco shells, crumbled |
2 cups shredded monterey jack cheese or 2 cups cheddar cheese (8 ounces) |
sliced green onion |
sour cream |
Directions:
1. Preheat oven to 375.
2. In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
3. Spoon into ungreased 13x9-inch baking dish.
4. In a medium bowl, combine taco shell pieces and cheese.
5. Sprinkle over chicken mixture.
6. Bake 40-45 minutes, or until top is golden brown.
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