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Categories:
condensed cream sour cream cottage cheese cream cheese chicken rice shredded Monterey Jack cheese green chiles olives garlic salt corn chips shredded lettuce tomatoes
Viewed: 25 - Published at: 8 years agoIngredients
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 1/2 cup 4% cottage cheese
- 3 ounces cream cheese, cubed
- 3 cups cubed cooked chicken
- 3 cups cooked rice
- 1-1/2 cups shredded Monterey Jack cheese
- 1 can (4 ounces) chopped green chiles
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/8 teaspoon garlic salt
- 1-1/2 cups crushed corn chips
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
Method
- In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chiles, olives and garlic salt.
- Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.
