Arroz Con Pollo Casserole

Recipe Ingredients

2 tablespoons	30ml	Flour
1/4 lb	113g / 4oz	Velveeta - shredded
1		Garlic clove - minced
4 cups	640g / 22oz	Rice - cooked
2 tablespoons	30ml	Vegetable oil
4 cups	250g / 8.8oz	Chicken breast - cooked and diced
1 tablespoon	15ml	Chili powder
2 cups	292g / 10oz	Cheddar cheese - shredded
1 cup	237ml	Milk
1 cup	237ml	Chicken broth
2/3 cup	157ml	Picante sauce
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Oregano leaves - crushed
		Sour cream
		Ripe olives - sliced

Recipe Instructions

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 1/2 c. shredded cheese. Top with remaining rice and chicken.

Spoon remaining sauce evenly over chicken. Cover with remaining shredded cheese. Bake at 350F for 20 minutes or until hot. Let stand 5 minutes before serving. Top with sour cream and olives, as desired.

Source:
Kraft Foods Cookbook

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