Chicken & Rice Casserole

OK - so here is today's serendipity . . . I should be working tonight, but due to bad weather, the campus is closed tonight so I'm feeling like a little kid on a snow day!  So the fact that I'm cooking dinner tonight is fun!  


Tonight we had Chicken & Rice Casserole.  This not only is tasty, but gives us leftovers!  That means no cooking tomorrow.  My brother likes to put the leftovers in a tortilla the next day to make a yummy burrito.  I may just try that out tomorrow!

Chicken & Rice Casserole

Ingredients:
1 1/2 cups uncooked Regular Long Grain Rice
1 can chicken broth
1 - 16 oz jar of Ortega Mild Thick and Chunky Salsa
4 chicken breasts
1 1/2 cups (6 oz) shredded cheddar cheese
4 1/4 oz sliced black olives


Proceedure:
Spray 9x13x2 pan with Pam


Sprinkle rice in pan


Combine chicken broth and one cup salsa.  Reserve one cup of this salsa mixture, but pour the rest over the rice.


Cut chicken into bite sized pieces and arrange over the rice.


Pour remaining salsa mixture over chicken


Cover dish with foil.  Bake at 350 degrees for 30 minutes


Top chicken with remaining salsa and cheese.  Recover and bake for 30 minutes more.


Garnish with drained olives before serving.  Serve with chopped tomatoes and sour cream.


My Review:
Delicious!  This is a family favorite.  Quick!  Easy!  Flavorful!  My hubby just got up for seconds!  :)