Chicken Con Queso

• 1.5 to 2 pounds of boneless skinless chicken breast
• 1 box of rice/vermicelli mix
• 1 can of tomatoes/peppers
• 1 can of sliced/stewed tomatoes
• 1 small can of tomato juice
• 1 small can of chopped green chilies
• 1 small spanish onion chopped fine
• 1 green pepper chopped fine
• 2 cloves of garlic
• 2 T of olive oil
• Tony Chatcheries spice mixture
• 1 cup of any white soft easy to melt shredded cheese like jack
• optional 3/4 cup of chopped green olives

1. sweat peppers, onions and garlic in a bit of olive oil, in a pan on the stove, after they have sweated for a few minutes add can of green chilies.
2. let mixture cool slightly, in a bowl mix with cans of tomatoes, tomatoes and peppers(reserve a few tablespoons of this mixture for the top of the chicken) now add the rice/vermicelli including the packet of seasoning, season the chicken with the tony chatcheries lightly.
3. In a 11x13 non-stick casserole pan, fold rice/vegetable mixture lightly into bottom of pan, lay seasoned chicken on rice, then top with reserved spoons of veggie mixture. cover pan with aluminum foil and cook in 350 degree preheated oven for 30 minutes, after 30 minutes, uncover chicken(rice should have plumped up), add olives if desired and cheese, return to oven for 15 more minutes, cheese should be bubbly

chicken breast, vermicelli, tomatoes, tomatoes, tomato juice, green chilies, onion, green pepper, garlic, t, mixture, white soft easy, green olives

Taken from www.epicurious.com/recipes/member/views/chicken-con-queso-1208576 (may not work)