"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Rice Recipe

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This recipe for Chicken and Rice, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Nelson
Added: Tuesday, November 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cooked rice
1 c. sour cream
1 medium onion, diced
1 #2 can tomatoes, chopped but undrained
3 c. cooked, diced chicken
1 can cream of chicken soup
3 c. grated Monterrey Jack cheese
1 small can green chili
1 small can sliced ripe olives

Directions:
Directions:
Mix rice, tomatoes, soup, onion, and chicken. Place 1/2 of the mixture in buttered 2 qt. casserole dish. Spread mixture with 1/2 sour cream, 1/2 chili, 1/2 cheese and all the olives. Repeat. Cover and refrigerate overnight. Bake at 350F for 1 hour.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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