Monterey Chicken Casserole

• 1 lb cooked chicken breast, cut into 1/2 to 1 inch pieces (4 cups)
• 1 (16 ounce) bottle ortega thick and smooth taco sauce
• 1 medium onion, diced
• 2 (4 ounce) cans ortega diced green chilies
• 1 cup frozen corn kernels
• 3/4 cup instant rice
• 1/2 cup water
• 1 (2 1/4 ounce) can sliced riped olives, drained
• 1 (12 count) package taco shells, crumbled
• 2 cups shredded monterey jack cheese or 2 cups cheddar cheese (8 ounces)
• Garnish suggestions
• sliced green onion
• sour cream

1. Preheat oven to 375.
2. In a large bowl combine chicken cubes, taco sauce, onion, chilies, corn, rice, water and olives.
3. Spoon into ungreased 13x9-inch baking dish.
4. In a medium bowl, combine taco shell pieces and cheese.
5. Sprinkle over chicken mixture.
6. Bake 40-45 minutes, or until top is golden brown.

chicken, taco sauce, onion, green chilies, corn, instant rice, water, olives, taco shells, shredded monterey jack cheese, suggestions, green onion, sour cream

Taken from www.food.com/recipe/monterey-chicken-casserole-45665 (may not work)