Coronado casserole

6 servings

Ingredients

Quantity Ingredient
1 cup Chopped onion
14 ounces Canned chopped green chiles drained
½ teaspoon Ground cumin
½ teaspoon Oregano
15 ounces Tomato sauce
½ cup Chicken broth
2 cups Cooked chicken breast chunks
3 cups Cooked rice
1 cup Dairy sour cream
8 ounces Cheddar cheese, shredded (divided)
1½ cup Crushed corn chips

Directions

Combine onions, chiles, oregano, tomato sauce, and broth in 1-½-quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2-½-quart microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese.

Cook uncovered on HIGH 5 minutes.

Each serving provides: * 499 calories * 23.9 g. protein * 28⅘ g. fat * 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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