This dish is ideal for
freezing and reheating later. Get to the third step, when you spread the cheese
on top, and you're done. Allow cooling before carefully wrapping in foil and
freezing. Allow thawing on the day before cooking. Then bake for 40-45 minutes
at 350°F, checking to ensure that the casserole is well cooked.
Ingredients
1-1.5 cups cubed, cooked
chicken breasts
2 small cans diced green
chiles
1 cup light sour cream
Salt and pepper to taste
3 cups cooked rice
1 cup shredded Monterey Jack
cheese
Directions
Combine all of the
ingredients in a large mixing basin not the cheese yet.
Non-stick cooking spray a
9-inch square baking pan.
Distribute the rice mixture
evenly in the prepared pan, then top with the Monterey Jack cheese.
Cook for 30 minutes at 350°F.
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