Pueblo Chicken 'N Rice - cooking recipe

Ingredients

4 c. cooked rice
1 can (16 oz.) tomatoes, drained and chopped
1 small onion, chopped
2 c. cooked chicken (bite size)
salt and pepper
1 c. sour cream
1 can whole green chiles, seeded and stripped
3 c. shredded Jack cheese
1 can sliced ripe olives

Preparation

Combine rice, tomatoes, onion and chicken.
Season with salt and pepper.
Spoon 1/2 mixture in an even layer in greased 2 1/2 quart shallow casserole.
Cover with 1/2 of sour cream and 1/2 chile strips, half of cheese and all of olives.
Repeat layering with remaining chicken mixture, sour cream, chiles and cheese. Cover and chill as long as 24 hours.
Serves 6 to 8.