Shelly's Recipe

MEXICAN CHICKEN AND RICE BAKE

Category: Casseroles - Chicken and Turkey

1/4 cup minced onion
1 can cream of mushroom soup
1 cup water
1 pkg chili seasoning mix
2 chicken breasts, cooked and shredded
1 tsp cumin
3/4 tsp garlic salt
1 1/2 cups uncooked instant rice
1/4 cup yellow onion, chopped
1 can (4 oz.) diced green chilies, drained
1 can (4 1/4 oz.) chopped ripe olives, drained
1 1/4 cups crushed tortilla chips
1 1/2 to 2 cups shredded sharp cheddar cheese (I use Mexican Cheese Blend)

Preheat oven to 350. Spray a 13x9 inch baking pan with cooking spray. Combine first 11 ingredients and pour into sauce pan. Cook approximately 10-15 minutes on low flame until rice is tender.

Line baking dish with 1 cup crushed tortilla chips. Layer in rice mixture and top with cheddar cheese and another 1/4 cup crushed chips. Bake approximately 10 minutes or until cheese is melted and golden brown.