Ammmazing Mexican Chicken Casserole

Ingredients

• 4 cups cooked rice
• 4 large boneless skinless chicken breasts (boiled in chicken stock until done)
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/8 cup chopped jalapeno (to taste)
• 6-8 chopped large green olives
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 tablespoon chopped garlic
• salt
• pepper

• 1 (10 1/2 ounce) can cream of chicken soup

• 1 (10 1/2 ounce) can cream of mushroom soup

• 1 (10 1/2 ounce) can cheese soup

• 1 (14 1/2 ounce) can diced tomatoes with green chilies

• 1 (14 1/2 ounce) can plain diced tomatoes

• 1 (15 1/4 ounce) can sweet corn

• 1 (8 ounce) can sliced mushrooms, drained
• 8 ounces sour cream

• 1 (8 ounce) package shredded cheddar cheese

Directions

1. 1

   Preheat oven to 350*.

2. 2

   Cube the cooked chicken.

3. 3

   In a large mixing bowl mix all ingredients except rice, chicken and shredded cheese. Make sure the ingredients are well incorporated.

4. 4

   Add the rice and chicken and mix well.

5. 5

   Spray a large casserole dish with non-stick spray.

6. 6

   Pour the mixture into the casserole dish and bake for 40-45 minutes.

7. 7

   Sprinkle the shredded cheese on top of the casserole and bake an additional 8 minutes or until the cheese bubbles.

8. 8

   Let stand 5 minutes then serve.