|1 Cup Sour Cream|
|1/2 Cup Ricotta Cheese|
|3 oz Cream Cheese|
|3 Cups Cooked & Chopped Chicken Breast|
|3 Cups Cooked Short Grain Rice|
|1 1/2 Cups Shredded Monterey Jack Cheese|
|1 Can Cream of Chicken Soup|
|4 oz Can Green Chilies|
|15 oz Can Diced Tomatoes|
|15 oz Can Black Beans|
|4 oz Can Black Olives|
|1/2 Tsp Garlic Salt|
|2 Cups Tortilla Chips|
I like almonds as a snack – keeps your energy up but doesn’t fill you up.
This Chili Chicken Casserole is so good that everyone will be asking for seconds. A little tip I have shared before on this food blog. You can use pre-cooked shredded chicken from Costco to make the preparation of this casserole even easier.
For those of you that don’t like spicy dishes, don’t fear! This Chili Chicken Casserole would probably rate a big fat “0” on the Scoville Scale.
Preheat oven to 350°F.
In a large mixing bowl, combine sour cream, ricotta cheese and cream cheese. Add garlic salt and mix until smooth.
Add all the remaining ingredients (except tortilla chips) to the large mixing bowl. Toss until everything is well combined.
Bake for 30 minutes.