MONTEREY CHICKEN CASSEROLE

Monterey Chicken Casserole image

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.

Provided by yooper

Categories Chicken

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 375.
In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
Spoon into ungreased 13x9-inch baking dish.
In a medium bowl, combine taco shell pieces and cheese.
Sprinkle over chicken mixture.
Bake 40-45 minutes, or until top is golden brown.

*** Explore more Monterey Chicken Casserole Recipes »

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