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Servings: depends on appetite of eaters, approximately 6
Ruth served this at a book club dinner, and we all happily had seconds. All the great Mexican flavors in a good old hot dish.
¼ cup margarine
1 chopped onion
4 cups cooked rice
2 cups sour cream
1 cup cream style cottage cheese
1 bay leaf crumbled
1 teaspoon sea salt + ¼ teaspoon regular salt
1 teaspoon pepper
3 - 4 ounce cans chopped chilis
2 cups grated sharp cheddar cheese
2 - 2 ½ pounds chicken, cooked and shredded
1 tablespoon cumin (or to your liking)
1 teaspoon chili powder (or to your liking)
good sprinkle cayenne pepper
Preheat oven to 375. Grease 9 by 13 in. pyrex baking dish.
In a large skillet saute onion until golden. Remove from heat. Stir in everything except chicken and cheddar cheese. Toss to mix.
Cook and shred chicken. I used Trader Joe's bag of frozen chicken tenders, baked them following directions, cooled and shredded them.
Lay ½ of rice mix in bottom of dish, then a layer using all the chicken, then ½ the cheddar cheese, then the other ½ of the rice mix, then the other ½ of the cheddar. Bake uncovered 25 minutes. Sprinkle with chopped parsley.
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