Mexican Casserole

Mexican Casserole

1 16 oz container sour cream
1 8 oz pkg cream cheese
2 eggs
2 cans cream of chicken soup
1 large onion, chopped
1 small can olives, chopped
1 small can chopped green chiles
1 cup cooked chicken, tuna, or turkey, chopped
1 8 oz pkg Monterey Jack or Cheddar cheese, shredded

Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired).

Spread mixture evenly in a 9×13 pan glass or earthenware casserole dish.

Top with shredded cheese.

Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated.

A metal 9×13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan.

Mixture should be set well when removed from oven.

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