SOUTH OF THE BORDER CHICKEN BAKE

1 (10 3/4 ounce) can cream of chicken soup
1 cup dairy sour cream
1/2 cup (4 ounces) ricotta cheese
1 (3 ounce) package cream cheese, softened
3 cups chicken, cooked and chopped
3 cups rice, cooked
1 1/2 cups (6 ounces) Monterey Jack cheese, shredded
2 tomatoes, coarsely chopped
1 (4 ounce) can chopped green chilies
1/2 cup pitted ripe olives, drained
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup corn chips, coarsely crushed

Preheat oven to 350 degrees F.

Blend together cream of chicken soup, sour cream, ricotta, and cream cheese until smooth. Add remaining ingredients, except corn chips, to creamed mixture. Pour into shallow 3-quart baking dish. Sprinkle with corn chips.

Bake at 350 degrees F for 25 to 30 minutes.

Makes 8 servings
Source: Wisconsin Milk Marketing Board, Inc.