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South-of-the-Border Chicken Bake
1 cup sour cream
1/2 cup ricotta cheese or creamed cottage cheese
1 pkg. (3 oz.) cream cheese, softened
3 cups chicken, coarsely chopped cooked (about 3
boneless/skinless
breasts)
3 cups cooked rice
1-1/2 cup shredded Monterey jack cheese
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chilies, drained
2 tomatoes, coarsely chopped
1/2 cup pitted black olives, drained
1/2 tsp. salt
1/4 tsp. garlic powder
1 cup coarsely crushed corn (or tortilla) chips
Blend together sour cream, ricotta cheese and cream cheese until smooth.
Add remaining ingredients, except corn chips, to cheese mixture. Pour into
ungreased shallow 3-qt. baking dish. Sprinkle with corn chips.
Bake at 350º F. for 25 to 30 minutes.
Makes 8-10 servings.
   
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