1/4 c. butter
1 c. chopped onion
4 c. cooked rice
2 c. sour cream
1 c. cream style cottage cheese
2 c. grated sharp Cheddar cheese
Chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
1 lg. bay leaf, crumbled
3 cans (4 oz. size) green chilies, drained

Preheat oven to 375 degrees. Lightly grease 12 x 8 x 2 baking dish. Saute onions until golden in butter. Remove from heat and stir in rice, cottage cheese and seasonings. Toss lightly to mix well. Layer half the rice mixture in bottom of dish, then half of the chilies. Sprinkle with half of cheese. Repeat. Bake uncovered for 25 minutes or until bubbly. Sprinkle with chopped parsley.