Mexican Casserole

This is a gem I found in the Highland 23rd Ward Cookbook. Oh how I LOVE ward cookbooks!! This is such an awesome find. It can go as a full-on casserole or a base for other delicious dishes. Originally it says to top with Frito chips and cheese. You can leave it at that and just serve the casserole on it's own or you can make the basic casserole and eat it as burritos, use it for the filling in enchiladas, navajo tacos, or just a side dish. The possibilities are endless. I even used leftovers...plopped them in a smaller pan, topped it with cheese, threw it in the oven for about 15 minutes and had an instant dish for a potluck dinner. Love it and SO delicious!

1 (4oz) can diced green chilies
1 cup shredded sharp cheddar cheese
1 (14oz) can stewed Mexican tomatoes, diced with juice
1 (14oz) can diced tomatoes with juice
1 medium onion, diced
1 (4oz) can chopped black olives
2 cups UNCOOKED white rice
1 packet taco seasoning
4 cups cubed, UNCOOKED chicken
1 (14.5oz) can chicken broth
1/4 cup (1/2 stick) cold butter cut into small pieces

Spray a 9x13 baking dish with nonstick cooking spray. In a large bowl mix together green chilies, cheese, tomatoes, onion, olives and uncooked rice. Add taco seasoning, chicken and chicken broth. Stir until well combined. Pour into baking dish. Sprinkle top evenly with cold butter pieces. Cover tightly with heavy duty tin foil. Bake at 350 degrees for 1 hour 15 minutes. Remove from oven.

Optional for Casserole:
Remove from oven, remove foil, sprinkle with Frito chips and 2 cups Mexican cheese. Don't cover. Return to oven for 10 minutes or until cheese is melted and bubbly. Enjoy!