Monterey Chicken Rice Bake

1/2 c. cottage cheese (low fat can be substituted)
1 (3 oz.) pkg. cream cheese, room temperature
1/2 c. sour cream
1 can cream of chicken soup
1 tsp. salt
1/8 tsp. garlic powder
3 c. cooked chicken cut into bite size pieces
3 c. cooked rice
1 c. grated Monterey Jack cheese
2 tomatoes, chopped or one can of diced tomatoes, drained well
3/4 c. crushed corn chips or tortilla chips
Blend cottage cheese, cream cheese and sour cream until smooth. Add mixture to remaining ingredients except corn chips. Pour into shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes. 6 generous servings.

This recipe seems like it could be one of those “what do I have on hand” things. Also a great way to use leftover rice.  Make two and freeze one sans the chips on top.  Just make and plastic wrap and then wrap securely in foil and freeze.  I would let it thaw in the frig before baking. Add the chips and bake.

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I love recipes that I can use “what on hand”.

This must taste like ultimate comfort food- creamy and bubbly! Just printed this one out for future use! 🙂


We will have to try this. Mexican recipes are really a favorite, and casseroles are extra good because they seem like less work than making Tacos.