Title: Arroz con pollo casserole
 Categories: Casseroles, Mexican, Laurie's re
      Yield: 8 Servings
 
      2 tb Flour
    1/4 lb Velveeta; shredded
      1    Clove garlic; minced
      4 c  Rice; cooked
      2 tb Vegetable oil
      4 c  Chicken breast; cooked and
           -diced
      1 tb Chili powder
      2 c  Cheddar cheese; shredded
      1 c  Milk
      1 c  Chicken broth
    2/3 c  Picante sauce
      1 ts Ground cumin
    1/2 ts Oregano leaves; crushed
           Sour cream
           Ripe olives; sliced
 
  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 350 for 20 minutes or until
  hot. Let stand 5 minutes before serving. Top with sour cream and
  olives, as desired.
  
  Recipe