South of the Border Chicken Casserole

PROS

This chicken casserole is easy to make, delicious, and filling.
It’s perfect for a busy weeknight when you don’t have a lot of time to cook.

It’s a great way to use up leftover chicken and rice.

The cheese and sour cream create a creamy, flavorful casserole that is sure to please everyone.

CONS

This recipe is high in calories and fat.
It’s not the healthiest meal option, but it’s great as an occasional indulgence.

The casserole may be too spicy for some people if you’re sensitive to spicy foods.

HEALTH & BENEFITS

This hearty casserole is a good source of protein, thanks to the chicken and cheese. The tomato and green chilies add some vitamins and minerals as well.
The sour cream and cream cheese may be high in fat, but they also provide some calcium and protein.

	1 cup sour cream
	3 ounces cream cheese
	1/2 cup cottage cheese
	1 can cream of chicken soup
	1/2 teaspoon salt
	1/4 teaspoon garlic powder
	4 ounces chopped green chilies
	3 cups chopped cooked chicken
	3 cups cooked rice ( I like basmati )
	3/4 cup shredded cheddar cheese
	3/4 cup monterey jack cheese
	2 tomatoes , chopped
	1/2 cup chopped olive ( optional , I do n't like them myself , so we omit them )

1.	Preheat your oven to 350 degrees F.
2.	In a large mixing bowl, combine sour cream, cream cheese, cottage cheese, cream of chicken soup, salt, garlic powder, and chopped green chilies.
3.	Stir in chopped chicken and cooked rice, mixing well.
4.	Add shredded cheddar cheese, monterey jack cheese, tomatoes, and chopped olives (if using).
5.	Mix all ingredients together, then transfer to a greased 9x13 inch baking dish.
6.	Bake for 25-30 minutes or until the cheese is melted and the casserole is hot and bubbly.
7.	Serve hot and enjoy!

South of the Border Chicken Casserole

South of the Border Chicken Casserole

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HEALTH & BENEFITS

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