4 c. cooked rice
1 can (16 oz.) tomatoes, drained and chopped
1 sm. onion, chopped (1/2 c.)
2 cans (12 oz. each) chicken, boned and drained or 5 cans (5 oz. each) chunk white chicken, drained
1 can (7 oz.) chopped green chili peppers
1 can (drained weight 5 3/4 oz.) pitted ripe olives, drained
Salt to taste
White pepper to taste
1 c. sour cream (1/2 pt.)
1 lb. shredded Monterey Jack cheese (about 4 c.)

Heat oven to 350 degrees. Grease a shallow 2 1/2 quart casserole. Put rice, tomatoes, onion, chicken, chili peppers and olives into a large bowl, lightly stir together. Season to taste with salt and pepper. Spoon half the mixture into prepared casserole; cover with half the sour cream; top with half the cheese.

Repeat with remaining ingredients. (This may be done as much as 24 hours in advance.) Bake until golden-brown, about 40 to 45 minutes or 60 minutes if chilled. Let stand 10 minutes before serving.