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Confetti Chicken and Rice

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This confetti chicken recipe is especially quick if you use leftover chicken and rice in it. I call this type of recipe a dump and mix recipe. It calls for a lot of ingredients but is simple because you are just opening a lot of cans. It could be mixed up ahead of time to pop in the oven when you need it.

Ingredients

Units

1 (10 3/4 oz.) can cream of chicken soup
1 cup (8 oz.) sour cream
1/2 cup cottage cheese
1 (3 oz.) pkg. cream cheese, softened
3 cups chicken, cooked, cubed
3 cups rice, cooked
1 1/2 cups Monterey Jack or Mozzarella cheese, shredded
1 (4 oz.) can chopped green chilies
1 (2 1/4 oz.) can sliced ripe olives, drained
1/8 tsp. garlic salt
1 1/2 cup crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

Instructions

  1. Preheat oven to 350°.
  2. Place the soup, sour cream, cottage cheese, and cream cheese into a large mixing bowl. Blend well.
  3. Add chicken, rice, cheese, green chiles, olives and garlic salt.
  4. Pour into a greased 2 quart baking dish.
  5. Bake uncovered for 25-30 minutes or until heated through.
  6. Just before serving, top with corn chips, lettuce and tomatoes.

Find it online: https://www.livingonadime.com/garlic-cheese-biscuits-recipe/