Adobe Chicken Casserole

Adobe Chicken Casserole

2 cups cooked brown rice
2 cups cooked white rice
1 (16 ounce) can of Mexican stewed tomatoes, drained and crushed with your hands or a potato masher
1 medium onion, chopped
3 cups cooked chicken, shredded
salt and pepper to taste
2 cups sour cream
1 (7 ounce) can chopped green chiles
1 (12 ounce) package shredded Monterey Jack cheese, divided-reserving half for topping casserole
½ cup sliced black olives, optional

Combine all ingredient, except half of the cheese in a large bowl. Season with salt and pepper. Spoon mixture into greased 9x13-inch casserole dish. Top with reserved shredded cheese. Bake uncovered at 350 degrees for 45 minutes. Allow to stand 10 minutes before serving.

Makes 6 to 8 servings