South of the Border Chicken Bake

Servings: 8


Ingredients:

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.

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