Mexican Chicken and Rice Casserole Recipe

• 3 Cups cooked chicken, diced (deboned)
• 2 Cans cream of chicken soup
• 8 Ounces sour cream
• 1 Can (4 ounces) chopped green chili peppers
• 3 Cups cooked rice
• 2 Cups shredded cheddar cheese
• 2 Cups tortilla chips

• Mix chicken, soup, sour cream and green chill peppers together. Set aside.
• Put cooked rice into the bottom of a greased baking dish.
• Pour chicken and soup mixture over rice and top with shredded cheese.
• Preheat the oven.
• Bake at 350°F for 35 minutes, or until it starts bubbling.
• Add crushed tortilla chips on top and bake for 5 minutes.
• Mexican Chicken and Rice Casserole is ready.