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Colorful Chicken and Rice

Colorful Chicken and Rice
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
6-8 ServingsPrep: 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,
© Taste of Home 2012

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Colorful Chicken and Rice (continued)

Nutrition Facts: 24 g fat (12 g saturated fat), 103 mg cholesterol, 836 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012