Monterey Chicken Casserole Recipe

Ingredients
<br>- 1 pound cooked chicken breast meat, cut into 3/4 - 1-inch pieces
<br>- 1 (16 ounce) bottle ORTEGA® Thick & Smooth Taco Sauce
<br>- 2 (4 ounce) cans ORTEGA® Diced Green Chiles
<br>- 1 cup frozen corn kernels
<br>- 3/4 cup instant rice
<br>- 1/2 cup water
<br>- 1 (2.25 ounce) can sliced ripe olives, drained
<br>- 1 package (12) ORTEGA Taco Shells, crumbled
<br>- 2 cups shredded Cheddar cheese
<br>- Garnish suggestions: sliced green onion, sour cream
<br><p></p>Directions
<br>step 1: PREHEAT oven to 375 degrees F.
<br>step 2: COMBINE chicken, taco sauce, chiles, corn, rice, water and olives in large bowl. Spoon into ungreased 13 x 9-inch baking dish. Combine taco shells and cheese in medium bowl; sprinkle over chicken mixture.
<br>step 3: BAKE for 40 to 45 minutes or until top is golden brown. Garnish as desired.
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Ingredients
- 1 pound cooked chicken breast meat, cut into 3/4 - 1-inch pieces
- 1 (16 ounce) bottle ORTEGA® Thick & Smooth Taco Sauce
- 2 (4 ounce) cans ORTEGA® Diced Green Chiles
- 1 cup frozen corn kernels
- 3/4 cup instant rice
- 1/2 cup water
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 package (12) ORTEGA Taco Shells, crumbled
- 2 cups shredded Cheddar cheese
- Garnish suggestions: sliced green onion, sour cream

Directions
step 1: PREHEAT oven to 375 degrees F.
step 2: COMBINE chicken, taco sauce, chiles, corn, rice, water and olives in large bowl. Spoon into ungreased 13 x 9-inch baking dish. Combine taco shells and cheese in medium bowl; sprinkle over chicken mixture.
step 3: BAKE for 40 to 45 minutes or until top is golden brown. Garnish as desired.

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