Southwest Chicken Rice Casserole

• 2 c. cooked brown rice
• 2 c. cooked white rice
• 3 c. cooked chicken, cut into 1/2-inch cubes
• 1 (16 oz.) can tomatoes, drained and chopped
• 1 (7 oz.) can whole green chiles, cut into strips and drained
• 1 (2 1/4 oz.) can sliced, drained olives
• 1 medium onion, chopped
• 3 c. shredded Monterey Jack cheese
• 2 c. sour cream
• salt and freshly ground black pepper

1. In a large bowl, combine brown and white rice, chicken, onion and tomatoes.
2. Season with salt and pepper.
3. In a shallow, 2 1/2-quart casserole, place half the mixture.
4. Cover with half the sour cream, chile strips, cheese and all the olives.
5. Add a second layer with the remaining rice mixture, sour cream, chiles and cheese.
6. May be covered and refrigerated up to 24 hours.

brown rice, white rice, chicken, tomatoes, green chiles, olives, onion, shredded monterey jack cheese, sour cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710966 (may not work)