Pollo Picante

---

5 cups cooked rice
1 small onion, chopped (optional)
1 can cream of chicken soup
1/2 tsp salt
1/2 cup milk
1/4 tsp ground black pepper
1 cup sliced mushrooms
3 cups diced cooked chicken
1 16-oz jar Pace Picante sauce (mild)
4 cups grated monterey jack cheese

Directions

Combine soup, milk, mushrooms, onion, salt & pepper. Mix thoroughly.

In a 9x13 pan, layer 1/2 the chicken, 1/2 the rice, 1/2 the soup mixture, add picante sauce, and the cheese.

Repeat layering.

Bake at 350 degrees for 20 minutes.

Freezer Friendly

Edit this recipe on GitHub