Ammmazing Mexican Chicken Casserole

Dane Townsend's Note:

This is a wonderful chicken casserole that not only clears out the cabinets but is mighty tasty. It can be frozen in a vacuum sealed container and reheated. Alternately it can be prepared in advance and refrigerated overnight before baking. I hope you enjoy it as much as we do!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 4 cups cooked rice
• 4 large boneless skinless chicken breasts (boiled in chicken stock until done)
• ½ cup chopped green pepper
• ½ cup chopped onion
• 1⁄8; cup chopped jalapeno (to taste)
• 6 -8 chopped large green olives
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 tablespoon chopped garlic
• salt
• pepper
• 1 (10 ½ ounce) can cream of chicken soup
• 1 (10 ½ ounce) can cream of mushroom soup
• 1 (10 ½ ounce) can cheese soup
• 1 (14 ½ ounce) can diced tomatoes with green chilies
• 1 (14 ½ ounce) can plain diced tomatoes
• 1 (15 ¼ ounce) can sweet corn
• 1 (8 ounce) can sliced mushrooms , drained
• 8 ounces sour cream
• 1 (8 ounce) package shredded cheddar cheese

Directions:

1. Preheat oven to 350*.
2. Cube the cooked chicken.
3. In a large mixing bowl mix all ingredients except rice, chicken and shredded cheese. Make sure the ingredients are well incorporated.
4. Add the rice and chicken and mix well.
5. Spray a large casserole dish with non-stick spray.
6. Pour the mixture into the casserole dish and bake for 40-45 minutes.
7. Sprinkle the shredded cheese on top of the casserole and bake an additional 8 minutes or until the cheese bubbles.
8. Let stand 5 minutes then serve.