Easy Mexican Chicken Bake

• 1 tablespoon olive oil
• 2 cups fresh sliced mushrooms
• 12 cup reduced-fat sour cream
• 6 ounces shredded low-fat cheddar cheese, divided (by weight)
• 1 (16 ounce) jar salsa
• 2 cups cooked white rice or 2 cups cooked orzo pasta
• 12 lb cooked chicken breast, diced

1. Heat oil in a medium skillet.
2. Saute mushrooms until limp, 5-10 minutes.
3. Combine mushrooms with sour cream, 1/4 lb Cheddar cheese, salsa, rice and chicken.
4. Pour into casserole.
5. Bake at 350F for 20 minutes.
6. Top with remaining Cheddar cheese and bake 10-15 minutes longer.

olive oil, mushrooms, sour cream, lowfat, salsa, white rice, chicken

Taken from www.food.com/recipe/easy-mexican-chicken-bake-337610 (may not work)