Early California Casserole

• 2 cups Spanish Rice (mix; Rice-A-Roni, 2 boxes)
• 2 can Stewed Tomatoes; chopped (if called for in the spanish rice mix)
• 2 Chicken Breasts; chopped or shreded
• 2 small cans Green Chilies
• 1 pound Monterey Jack Cheese; grated
• 4 cups Sour Cream

1. Boil Chicken Breasts until cooked
2. Prepare Spanish Rice mix according to directions (using the Stewed Tomatoes, if called for)
3. Shred and/or chop the Chicken Breast.
4. Mix Chicken Breast and Spanish Rice together, salt and pepper to taste
5. Preheat oven to 350 F
6. Lightly spary casserole dish with non-stick cooking spray (or your prefered method of non-sticking the dish)
7. Lay 1/3 of the Chicken - Rice mixture in the casserole dish. Follow this with 1/3 of the Sour Cream, then 1/3 of the Green Chilies, and finally 1/4 of the Monterey Jack Cheese.
8. Repeat this to make 3 series of the layers, covering the top with the remaining cheese.
9. Place in 350 F oven until browned over the top (about 30 minutes)

spanish rice, tomatoes, chicken breasts, green chilies, sour cream

Taken from www.epicurious.com/recipes/member/views/early-california-casserole-51945401 (may not work)