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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6-8 servings

Ingredients

  • 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

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, 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.
Nutrition Facts
1 cup: 497 calories, 24g fat (12g saturated fat), 103mg cholesterol, 836mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 28g protein.

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