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Colorful Chicken and Rice Recipe

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Topped with crushed corn chips, shredded lettuce and chopped tomatoes, this marvelous meal-in-one is as pretty as it is tasty. I serve it to company along with bread and dessert, and it always gets compliments. —Dana Wise Quinter, Kansas

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6-8 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup 4% cottage cheese
1 package (3 ounces) cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies
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

Directions

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, chilies, 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. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 497 calories, 24 g fat (12 g saturated fat), 103 mg cholesterol, 836 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein.

Colorful Chicken and Rice published in Quick Cooking March/April 2003, p31

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