Chicken Chili Casserole

This meal got lots of thumbs up from my family!!!  My picky 8 year old gave it two big thumbs up, and even my picky hubby said, "Not bad!"  Which is a REALLY big deal in this house!  LOL

Chicken Chili Casserole

1 cup sour cream
1 cup ricotta cheese
6 oz cream cheese
5-6 boneless, skinless chicken breast
3 cups cooked rice
12 oz bag shredded Monterey Jack cheese
10 oz can Rotel (mild)

8 oz can Tomato Sauce

15 oz can chili beans

1/2 tsp. garlic salt
1 cup crushed tortilla chips

Salsa (to top, if desired)

Cook chicken and rice.  Combine sour cream, ricotta, and cream cheese.  Add remaining ingredients except chips and salsa.  With the cheese, add 1/2 of the bag in the mix, and save the rest to top it with.  Pour mixture into 2 8x8 baking dishes.  One to cook now, and the other to freeze.

To cook now, bake at 350 for 30 minutes until the cheese is good and bubbly.  Top with crushed tortillas, and serve.  Top with salsa on the individual servings, if desired. 

To freeze, I put the one to put up in the disposable foil baking dish and covered with foil.  Go ahead and top with cheese, but not the chips.  Then write the name and baking instructions:  Thaw, bake @ 350 for 30-45 minutes, top with crushed tortilla chips.