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1/2 cup (4 ounces) Wisconsin ricotta cheese1 package (3 ounces) Wisconsin cream cheese, softened1 cup dairy sour cream1 can (10 3/4 ounces) cream of chicken soup1/2 teaspoon salt1/8 teaspoon garlic powder1 can (4 ounces) chopped green chilies3 cups chopped cooked chicken3 cups cooked rice1 1/2 cups (6 ounces) shredded Wisconsin monterey jack cheese2 tomatoes, coarsely chopped1/2 cup pitted ripe olives, drained1 cup coarsely crushed corn chips
Blend together ricotta, cream cheese and sour cream until smooth. Add remaining ingredients, except corn chips, to creamed mixture. Pour into shallow 3 quart baking dish. Sprinkle with corn chips. Bake at 350° F for 25 to 30 minutes.
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