Spicy Chicken and Rice

  • 3 cups diced cooked chicken
  • 2 cans (10 3/4 ounces each) cream of chicken soup
  • 8 ounces sour cream
  • 1 can (4 ounces) chopped green chile peppers
  • 3 cups cooked rice
  • 2 cups shredded Cheddar cheese
  • 2 cups nacho cheese chips, crushed (Doritos)

Mix the chicken, soups, sour cream and green chiles together; set aside. Put the cooked rice into the bottom of a greased baking dish. Pour the chicken and soup mixture over the rice. Top the casserole with shredded cheese. Bake at 350° F for about 35 minutes, or until it is hot and has started bubbling. Add the crushed tortilla chips to the top and bake for an additional 5 minutes longer. Be careful not to burn chips. Serve hot.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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