Ingredients
2 cups Spanish Rice (mix; Rice-A-Roni, 2 boxes)
2 can Stewed Tomatoes; chopped (if called for in the spanish rice mix)
2 Chicken Breasts; chopped or shreded
2 small cans Green Chilies
1 pound Monterey Jack Cheese; grated
4 cups Sour Cream
Preparation
Boil Chicken Breasts until cooked Prepare Spanish Rice mix according to directions (using the Stewed Tomatoes, if called for) Shred and/or chop the Chicken Breast. Mix Chicken Breast and Spanish Rice together, salt and pepper to taste
Preheat oven to 350 F
Lightly spary casserole dish with non-stick cooking spray (or your prefered method of non-sticking the dish)
Lay 1/3 of the Chicken - Rice mixture in the casserole dish. Follow this with 1/3 of the Sour Cream, then 1/3 of the Green Chilies, and finally 1/4 of the Monterey Jack Cheese. Repeat this to make 3 series of the layers, covering the top with the remaining cheese.
Place in 350 F oven until browned over the top (about 30 minutes)
