Saturday, September 26, 2009

Chicken Rice Casserole

1 can cream of chicken soup
1 Tbs Worcestershire sauce
1/4 tsp garlic powder
1 cup Monterrey Jack Cheese
2 tomatoes, diced fine
3 cups cooked rice, cooled
1 can diced green chilies
½ c. sour cream
3 oz cream cheese
1 tsp salt
2 chicken breasts, cooked and diced
corn chips

Blend soup and cheeses. Add everything but corn chips. Bake at 350 for 30-40 min with corn chips on top.

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