Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1/2 cup 4% cottage cheese3 ounces cream cheese, cubed3 cups cubed cooked chicken3 cups cooked rice1-1/2 cups shredded Monterey Jack cheese1 can (4 ounces) chopped green chiles1 can (2-1/4 ounces) sliced ripe olives, drained1/8 teaspoon garlic salt1-1/2 cups crushed corn chips2 cups shredded lettuce2 medium tomatoes, chopped
Preparation
In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chiles, olives and garlic salt.
Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.
