Categories: Casserole
Ingredients
- 4-ounce can Ortega diced green chilies
- 2 cups shredded Jack cheese
- 2 cans (14 ounces each) diced tomatoes
- 1 medium onion, chopped
- 2-ounce can sliced black olives
- 1 large green bell pepper, seeded and chopped
- 2 cups UNCOOKED white rice
- 2 packages Taco seasoning
- 3 cups cubed cooked chicken
- 1 can chicken broth
- 1/2 cup butter
- 2 cups Fritos corn chips
- 2 cups shredded Mexican cheese
Directions
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Preheat oven to 350°F, rack in the middle position.
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Spray a 6-quart roaster pan with non-stick spray.
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Place on Cookie Sheet to bake.
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In the bottom of the pan or roaster, mix together the diced green chilies, the Jack cheese, the two cans of diced tomatoes, the chopped onion, the can of sliced black olives, the chopped bell pepper, and the UNCOOKED white rice.
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Sprinkle the Taco seasoning over the top, add the chicken cubes and mix again.
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Add the chicken broth and stir everything up with a wooden spoon.
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Cut the cold stick of butter into 8 pieces and put the pieces on top of the hotdish.
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Cover the pan with heavy duty foil (or a double thickness of regular foil) and turn down the edges to seal them.
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Bake the hotdish for 1½ hours (90 minutes) at 350°F.
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Take the baking out of the oven BUT DON’T TURN OFF THE OVEN YET. Remove the foil carefully as steam my escape.
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Sprinkle the Fritos on top of the hotdish, spreading them out as evenly as you can.
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Sprinkle the cheese on top of the Fritos as evenly as you can.
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Don’t cover the hotdish. Return it to the oven to cook for another 10 minutes, uncovered, or until the cheese has melted.
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Let the baking pan or roaster sit for at least 10 minutes so the hotdish can firm up before you serve it.