Adobe Chicken Casserole

• 2 c. cooked brown rice
• 2 c. cooked white rice
• 2 cans (14 1/2-oz. each) chopped tomatoes, drained
• 1 medium onion, chopped
• 3 c. cooked chicken, cut into small cubes
• Salt and pepper to taste
• 2 c. regular sour cream
• 1 can (7-oz.) whole green chiles, seeded and cut into strips (Hatch brand recommended)
• 3 c. (12-oz.) Monterey Jack cheese, shredded
• 1 can (2 1/4-oz.) sliced ripe olives, drained

1. In a large bowl, combine brown and white rice, tomatoes, onion, and cubed chicken.
2. Season to taste with salt and pepper. Spoon half of mixture into a shallow, greased 9-inch by 13-inch casserole dish.
3. Cover with half the sour cream, chile strips, cheese and all of the olives.
4. (This much can be done ahead, covered and refrigerated up to 24 hours.)
5. Bake uncovered at 350u0b0 for 45 minutes (1 hour if chilled).
6. Allow to stand 10 minutes before serving.
7. Makes 6 to 8 servings.

brown rice, white rice, tomatoes, onion, chicken, salt, regular sour cream, green chiles, cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7496 (may not work)