| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Rice, Chicken, Mexican, Main dish, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
10-3/4 cream chicken soup |
| 1 |
cn |
4 oz diced green chilies |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 1/4 |
c |
Sliced green onion |
| 1/4 |
c |
Sour cream |
| 1/4 |
c |
Milk |
| 3 |
c |
Cooked white rice |
| 2 |
c |
Diced cooked chicken |
|
|
Salsa |
|
|
Avocado slices |
INSTRUCTIONS
In a medium saucepan combine soup, chilies, cheese, onions, sour cream, and
milk. Cook over medium heat until cheese is melted and mixture is very
hot. Stir in rice and chicken. Transfer mixture to a greased 2-qt
casserole. Cover and bake at 350 degrees for 25-30 minutes. Serve with
salsa and avocado slices if desired. Makes 4 to 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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