Recipe - Coronado Casserole

1 cup Chopped onion
14 ounce Canned chopped green chiles
drained
One half teaspoon Ground cumin
One half teaspoon Oregano
15 ounce Tomato sauce
One half cup Chicken broth
2 cup Cooked chicken breast chunks
3 cup Cooked rice
1 cup Dairy sour cream
8 ounce Cheddar cheese, shredded
(divided)
1 One half cup Crushed corn chips

Combine onions, chiles, oregano, tomato sauce, and broth in 11/2quart
microproof baking dish. Cover and cook on HIGH (maximum power) 10
minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine
rice and sour cream in shallow greased 21/2quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top
with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.

Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip