Ammmazing Mexican Chicken Casserole

• 4 cups cooked rice
• 4 large boneless skinless chicken breasts (boiled in chicken stock until done)
• 12 cup chopped green pepper
• 12 cup chopped onion
• 18 cup chopped jalapeno (to taste)
• 6 -8 chopped large green olives
• 1 12 teaspoons chili powder
• 1 12 teaspoons ground cumin
• 1 tablespoon chopped garlic
• salt
• pepper
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cheese soup
• 1 (14 1/2 ounce) can diced tomatoes with green chilies
• 1 (14 1/2 ounce) canplain diced tomatoes
• 1 (15 1/4 ounce) can sweet corn
• 1 (8 ounce) can sliced mushrooms, drained
• 8 ounces sour cream
• 1 (8 ounce) package shredded cheddar cheese

1. Preheat oven to 350*.
2. Cube the cooked chicken.
3. In a large mixing bowl mix all ingredients except rice, chicken and shredded cheese.
4. Make sure the ingredients are well incorporated.
5. Add the rice and chicken and mix well.
6. Spray a large casserole dish with non-stick spray.
7. Pour the mixture into the casserole dish and bake for 40-45 minutes.
8. Sprinkle the shredded cheese on top of the casserole and bake an additional 8 minutes or until the cheese bubbles.
9. Let stand 5 minutes then serve.

rice, chicken breasts, green pepper, onion, jalapeno, green olives, chili powder, ground cumin, garlic, salt, pepper, cream of chicken soup, cream of mushroom soup, cheese soup, tomatoes, tomatoes, sweet corn, mushrooms, sour cream, cheddar cheese

Taken from www.food.com/recipe/ammmazing-mexican-chicken-casserole-386156 (may not work)