The Pioneer Woman Tasty Kitchen
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South of the Border Chicken Casserole

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Level: Easy

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Description

A comforting chicken casserole full of brown rice, chicken, cheese, green chilies and more!

Ingredients

  • 1 cup Uncooked Brown Rice
  • 2 ounces, weight Low Fat Cream Cheese, Softened
  • ½ cups Low Fat Cottage Cheese
  • ¾ cups Plain, Non-fat Greek Yogurt
  • 1 can (10 3/4 Oz. Size) Cream Of Chicken Soup (I Used Campbell's Healthy Request)
  • 2 Tablespoons Salsa
  • 1 teaspoon Chili Powder
  • ⅛ teaspoons Garlic Powder
  • ½ teaspoons Kosher Salt
  • 4 ounces, weight Canned Diced Green Chiles
  • 2 whole Boneless, Skinless Chicken Breasts, Cooked And Diced
  • 2 whole Tomatoes, Diced
  • ½ cups Black Olives, Sliced (optional)
  • 1-¼ cup Shredded Monterey Jack Cheese, Divided
  • ½ cups Tortilla Chips, Crushed

Preparation

Cook the rice according to the package instructions. Preheat oven to 350 F.

While the rice is cooking combine the cream cheese, cottage cheese, Greek yogurt, cream of chicken soup, salsa, chili powder, garlic powder, and salt in a large bowl and whisk together until combined.

When the rice is cooked add it along with the green chilies, diced chicken, tomatoes, olives, and a cup of the shredded cheese to the bowl. Fold everything together.

Pour the filling into a shallow 3 quart casserole dish. Sprinkle the remaining 1/4 cup of cheese and crushed tortilla chips on top.

Bake at 350 F for 25-30 minutes or until bubbly and golden brown on top.

Notes:
1. If you don’t have brown rice white rice can be used instead.
2. Light sour cream can be used in place of Greek yogurt if you prefer.

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