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Sante Fe Chicken and Rice Casserole Recipe

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This recipe for Sante Fe Chicken and Rice Casserole, by , is from KITCHEN FAVORITES from FAMILY and FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Klippel
Added: Thursday, September 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups long grain white rice uncooked
4 cups water
3 4 ounce chicken breasts
1 can cream of chicken soup
1 16 ounce tub sour cream
1 can Old El Paso chopped green chilies
1 pound Monterey jack cheese cubed (can use pepper jack)
1 can sliced olives

Directions:
Directions:
Bring water to boil add rice and let simmer for 20 minutes on low. Meanwhile boil the chicken breasts then cube. One rice and chicken are done add all the other ingredients using only half the cheese. Once cheese has melted into the rice pour into a casserole dish. Top with remaining cheese and mix lightly leaving chunks of cheese.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This dish can be made without the chicken and served as a side dish.

 

 

 

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