Recipe - Arroz Con Pollo Casserole

2 tablespoon Flour
One fourth pound Velveeta; shredded
1 Clove garlic; minced
4 cup Rice; cooked
2 tablespoon Vegetable oil
4 cup Chicken breast; cooked and
minced
1 tablespoon Chili powder
2 cup Cheddar cheese; shredded
1 cup Milk
1 cup Chicken broth
2/3 cup Picante sauce
1 teaspoon Ground cumin
One half teaspoon Oregano leaves; crushed
Sour cream
Ripe olives; cut or sliced up

Cook flour and garlic in oil over low heat stirring constantly, until flour
is browned. Stir in chili powder. Gradually add milk, broth, picante sauce,
cumin and oregano. Cook over medium heat, stirring constantly, 5 minutes.
Add velveeta, stir until melted. Keep warm. Spoon 2 cups rice onto bottom
of lightly greased 9 X 13 inch baking dish, top with half the chicken.
Spoon 1 cup sauce mixture evenly over chicken. Top with One half c. shredded
cheese. Top with remaining rice and chicken. Spoon remaining sauce evenly
over chicken. Cover with remaining shredded cheese. Bake at 350 for 20
minutes or until hot. Let stand 5 minutes before serving. Top with sour
cream and olives, as desired.

Recipe by: Kraft Foods Cookbook

Posted to MCRecipe Digest V1 #858 by Laurie Campbell lauriec@flash.net
on Oct 21, 1997