Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


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) Wisconsin Monterey jack cheese, shredded
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.

Enter the food name below and we'll give you a few ideas.