FRUIT SALADS (20)
|EVERY FEW MINUTES|
1 can (15 oz.) tomato sauce
1/2 c. chicken broth
1 c. chopped onions
1 can (4 oz.) diced green chilies
2 tsp. salt
1/2 tsp. EACH ground cumin & oregano
2 c. boned cooked chicken
3 c. cooked rice
1 c. sour cream
2 c. grated cheddar cheese
1 1/2 c. crushed corn chips
Combine tomato sauce, broth, onions, green chilies and seasonings in a microproof 1-quart casserole. Cook on HIGH (maximum power) for 10 minutes or until mixture boils. Stir in chicken. Set aside.
Mix rice and sour cream in a shallow 2-quart microproof casserole. Sprinkle with 1 cup cheese; pour sauce over all. Top with remaining cheese; sprinkle with corn chips. Cook on HIGH for 5 minutes. Makes 6 to 8 servings.
CONVENTIONAL METHOD: Combine tomato sauce, broth, onions, green chilies and seasonings. Cook over low heat about 10 minutes. Add chicken. Set aside. Mix rice and sour cream. Spoon into a shallow 2-quart casserole. Sprinkle with 1 cup cheese; pour sauce over all. Top with remaining cheese. Sprinkle with corn chips. Bake at 350 degrees for 25 minutes.
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