South of the Border Chicken Bake

Servings: 8


1/2 cup (4 ounces) Wisconsin ricotta cheese
1 package (3 ounces) Wisconsin cream cheese, softened
1 cup dairy sour cream
1 can (10 3/4 ounces) cream of chicken soup
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 can (4 ounces) chopped green chilies
3 cups chopped cooked chicken
3 cups cooked rice
1 1/2 cups (6 ounces) shredded Wisconsin monterey jack cheese
2 tomatoes, coarsely chopped
1/2 cup pitted ripe olives, drained
1 cup coarsely crushed corn chips

Cooking Directions:

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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.