Adobe Chicken Casserole

Name: Adobe Chicken Casserole
Ingredients: 2 c. cooked brown rice; 2 c. cooked white rice; 2 cans (14 1/2-oz. each) chopped tomatoes, drained; 1 medium onion, chopped; 3 c. cooked chicken, cut into small cubes; Salt and pepper to taste; 2 c. regular sour cream; 1 can (7-oz.) whole green chiles, seeded and cut into strips (Hatch brand recommended); 3 c. (12-oz.) Monterey Jack cheese, shredded; 1 can (2 1/4-oz.) sliced ripe olives, drained

10 ingredients

7 steps

Ingredients

2 c. cooked brown rice
2 c. cooked white rice
2 cans (14 1/2-oz. each) chopped tomatoes, drained
1 medium onion, chopped
3 c. cooked chicken, cut into small cubes
Salt and pepper to taste
2 c. regular sour cream
1 can (7-oz.) whole green chiles, seeded and cut into strips (Hatch brand recommended)
3 c. (12-oz.) Monterey Jack cheese, shredded
1 can (2 1/4-oz.) sliced ripe olives, drained

Directions

1

In a large bowl, combine brown and white rice, tomatoes, onion, and cubed chicken.
2

Season to taste with salt and pepper. Spoon half of mixture into a shallow, greased 9-inch by 13-inch casserole dish.
3

Cover with half the sour cream, chile strips, cheese and all of the olives.
4

(This much can be done ahead, covered and refrigerated up to 24 hours.)
5

Bake uncovered at 350° for 45 minutes (1 hour if chilled).
6

Allow to stand 10 minutes before serving.
7

Makes 6 to 8 servings.