MEXICAN CHICKEN RICE BAKE

Mexican Chicken Rice Bake image

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.

Provided by Hey Jude

Categories Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

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

Steps:

Blend cottage cheese, cream cheese and sour cream until smooth.
Add mixture to remaining ingredients except corn chips.
Pour mixture into a shallow 2 qt.
baking dish.
Sprinkle with tortilla chips.
Bake at 350° for 25-30 minutes or till heated throughout.

Nutrition Facts : Calories 540.1, Fat 28.1, SaturatedFat 15.9, Cholesterol 71.2, Sodium 1421.8, Carbohydrate 53.2, Fiber 1.6, Sugar 3.8, Protein 19

*** Explore more Mexican Chicken Rice Bake Recipes »

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