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Mexican Style Chicken and Rice
Hazel Smith's Hot Dish Recipe of the Week
Hot Dish
Hot Dish
Mexican Style Chicken and Rice

3 cups cooked rice
2 cups boned, cooked chicken, cut in pieces
½ cup chopped green pepper
1 11-ounce can cream of shrimp soup
1 10-ounce can tomatoes
1 can green chilies
2 teaspoons salt
¼ teaspoon garlic powder
1 cup grated cheese
1 cup corn chips, crushed

Preheat oven to 350°.

Combine all ingredients except corn chips and place in a greased casserole dish. Top with corn chips. Bake at 350° for 30 minutes.
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