Acapulco Chicken and Rice

Name: Acapulco Chicken and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 4 -5 boneless skinless chicken breasts; 2 (10 1/2 ounce) cans cream of chicken soup; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon garlic powder; 1/4 cup jalapeno, diced (more if you would like); 4 cups monterey jack cheese, shredded; 1 (2 1/2 ounce) can olives, sliced

Submitted by QueenJellyBean

"This is a nice "casserole" type dish that you serve over rice. It is pretty simple and has a wonderful flavor."

Download

Ready In:: 1hr
Ingredients:: 8
Serves:: 6-8

ingredients

4 -5 boneless skinless chicken breasts
2 (10 1/2 ounce) cans cream of chicken soup
3 tablespoons butter
3 tablespoons flour
1 teaspoon garlic powder
¹⁄₄ cup jalapeno, diced (more if you would like)
4 cups monterey jack cheese, shredded
1 (2 1/2 ounce) can olives, sliced

directions

Cook the chicken breasts, then cool. Shred into strips and place in the bottom of a 9x13 glass casserole dish.
In a medium saucepan, combine the soup, butter,flour, garlic powder and jalepenos. Heat over medium heat until butter is melted and mixture is smooth.
Pour over the shredded chicken.
Sprinkle the cheese over the top.
Sprinkle with the sliced ollves.
Bake at 350 degrees for 30 minutes or until the cheese in melted.
Let set for 5 minutes and then serve over rice.