Arroz Con Pollo Casserole - cooking recipe

Ingredients

2 Tbsp. flour
1 garlic clove, minced
2 Tbsp. vegetable oil
1 Tbsp. chili powder
1 c. milk
1 c. chicken broth or bouillon
2/3 c. Pace picante sauce
1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/4 lb. pasteurized process cheese spread, cubed
4 c. cooked rice
4 c. shredded or diced chicken or turkey
2 c. (8 oz.) shredded Cheddar or Monterey Jack cheese
dairy sour cream and ripe olive slices (optional)

Preparation

Cook flour and garlic in oil over low heat, stirring constantly, until flour is browned.
Stir in chili powder. Gradually add milk, broth, picante sauce, cumin and oregano.
Cook over medium heat, stirring constantly, 5 minutes.
Add process cheese spread; stir until melted.
Keep warm.
Spoon 2 cups rice onto bottom of lightly greased 13 x 9 x 2-inch baking dish; top with half the chicken.
Spoon 1 cup sauce mixture evenly over chicken; top with 1/2 cup shredded cheese.
Top with remaining rice and chicken.
Spoon remaining sauce evenly over chicken.
Cover with remaining shredded cheese.
Bake at 350\u00b0 for 20 minutes or until hot.
Let stand 5 minutes before serving.
Top with sour cream and olives, as desired.
Serve with additional picante sauce. Yields 8 servings.