Adobe Chicken Casserole

Crème de Colorado 

After moving and unpacking in our new house, I have rearranged my cookbooks.  They are on a shelf next to the kitchen table.  I eat breakfast and stare at them and pull random books off the shelf to get some inspiration.  Yesterday, I chose Crème de Colorado from the Junior League of Denver.  I love the junior league books.  I made the Adobe Chicken Casserole (actually the night before and baked it last night).  I was very good, though my kids didn’t like it.

Adobe Chicken Casserole

Serves 6-8

2 cups cooked brown rice
2 cups cooked white rice
16 oz can of tomatoes, chopped and drained
1 medium onion, chopped
3 cups cooked chicken, cut into ½ inch cubes
salt and pepper to taste
2 cups sour cream
7oz can whole green chiles, cut into strips
12 oz shredded Monterey Jack cheese
½ cup sliced black olives

Combine rices, tomatoes, onion and chicken in a large bowl. Season with salt and pepper.

Spoon half of mixture into shallow, greased casserole. Cover with half of sour cream, chiles, olives, and cheese. Repeat.

Bake uncovered at 350 degrees for 45 minutes. Allow to stand 10 minutes before serving.

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