MEXICAN RICE CASSEROLE 
8 c. cooked rice
2 c. sour cream
2 c. salsa
2 c. grated Jack
2 c. grated Cheddar
2 c. corn
2 c. cooked chopped chicken (if main dish)
Cilantro and olives (optional)
Salt to taste

Mix all together. Can make a day ahead. Reserve 1/2 cup cheese, salsa, corn and some olives and make strips on top. Cover and cook 45 minutes at 350 degrees. Take cover off and cook a few minutes more. Great and good for pot lucks.

 

Recipe Index