Creamy Chicken and Rice Casserole

For the extra spicy version, include the optional jalapeno pepper.

Serves 4–6

Ingredients

2 cups brown rice, cooked

2 cups white rice, cooked

2 large tomatoes, chopped

1 medium onion, chopped

3 cups cooked chicken breast, diced in small cubes

Pepper to taste

2 cups low-fat sour cream

12 ounces low-fat Monterey jack or mozzarella cheese, shredded

1 (12-ounce) can black olives, drained and sliced

1 jalapeño, seeded and cut into strips (optional)

1. Preheat oven to 350°F.

2. In a large bowl, combine the cooked brown and white rice, tomatoes, onion, and diced chicken. Season with pepper.

3. Spoon about half of this mixture into a shallow, greased, 2- to 3-quart casserole dish.

4. Cover with 1 cup sour cream, half of the cheese and half of the olives.

5. Repeat the above layers.

6. Bake uncovered for 45 minutes.