1 can (10-3/4 oz) condensed cream of chicken soup
1 cup sour cream
1/2 cup small curd cottage cheese
1 pkg (3 oz) cream cheese-cubed
3 cups cooked chicken
3 cups cooked rice
1-1/2 cups shredded Monterey Jack or mozzarella cheese
1 can (4 oz) chopped green chilies
1 can (2-1/2 oz) chopped black olives-drained
1/8 tsp. garlic salt
1-1/2 cups crushed corn chips
2 cups shredded lettuce
2 medium tomatoes-chopped
In a blender or food processor, 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, shredded cheese, chilies, olives and garlic salt. Pour into a greased 2 qt. baking dish. Bake uncovered at 350 degrees for 25-30 min. or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.
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1 comment:
Made this for supper and we really liked it. I think the next time I may add some salsa to "jazz" it up.
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