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RICE & GREEN CHILI CASSEROLE 
1 c. sour cream
1 (4 oz.) can chopped green chilies, drained
3 c. cooked rice
12 oz. Monterey Jack cheese, cut in strips
1/2 c. shredded cheddar cheese

Mix sour cream and chilies. In greased 1 1/2 quart casserole, layer 1 cup rice, 1/2 of sour cream mixture and 1/2 of cheese strips; repeat. Cover with remaining rice. Bake, uncovered at 325 degrees for about 30 minutes. Sprinkle with shredded cheddar cheese. Return to oven until cheese melts. Serves 6.
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