Mexican Chicken Rice Bake Recipe

Chicken Rice Bake 


3 cups cooked chicken, in large pieces

3 cups cooked rice

1 can cream of chicken soup

1 (3 ounce) package cream cheese

1/2 cup cottage cheese

1/2 cup sour cream

1 cup grated Monterey Jack cheese

3/4 cup coarsely crushed tortilla chips

2 tomatoes, coarsely chopped

1 (4 ounce) can diced green chilies

1/8 teaspoon garlic powder

1 teaspoon salt


Blend the cream cheese, cottage cheese and sour cream until smooth. Add the rest of the ingredients (except the corn chips) to this mixture. Pour the mixture into a shallow 2 qt. baking dish. Sprinkle with tortilla chips and bake at 350 degrees F for about 25-30 minutes (or till heated throughout).

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