Mexican Style Chicken and Rice

Hazel's Hot Dish Recipe of the Week

Mexican Style Chicken and Rice

Cold weather dish for sure.

3 cups cooked rice
2 cups cooked and boned chicken, cut into pieces
1/2 cup chopped green pepper
1 11-ounce can cream of shrimp or chicken soup
1 10-ounce can Rotel tomatoes
1 4-ounce can green chilies
2 teaspoons salt
1/2 teaspoon garlic powder
1 cup sharp cheddar cheese, grated
1 cup corn chips

Preheat oven to 350°.

Combine all ingredients except corn chips. Turn into a greased 2-quart shallow casserole. Top with corn chips. Bake at 350° for 30 minutes.