Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 Servings
I will never get tired of recommending this Chicken Olivia to my friends! It is just too perfect to keep to myself. A big thanks to my good friend, Andi, for recommending this recipe. I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you need this spectacular dish in your life! I have listed all the things you will be needing so you just have to follow them and you are good to go! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
¼ c chopped green onions
½ c chopped black olives
3 c rotisserie chicken
2 10.05 cans cream of chicken soup
1 ½ c grated sharp cheddar cheese
7 oz. can green chillies
2 c sour cream
salt and pepper to taste
Enough cooked rice to serve with the dinner for each person
Directions:
Prepare the oven and preheat to 350 degrees F or 175 degrees C.
Separate the meat from the chicken, then shred it into small pieces.
Scatter the shredded chicken into a 9×13-inch baking pan.
Add sour cream, black olives, cream of chicken soup, green onions, chilis, salt, and pepper into a large mixing bowl. Stir until well combined.
Transfer the mixture on top of the shredded cheese and spread it evenly.
Sprinkle a generous amount of grated cheese on top of the chicken.
Cover it with aluminium foil.
Place it inside the preheated oven and bake for about 30 minutes.
Remove the foil and bake for a few more minutes until the cheese has melted completely.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve over rice and enjoy!
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