This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Need a easy potluck dish.  This is it, spicy, filling and deliciously Tex-Mex.

This casserole is made with leftover Spanish rice and leftover roasted chicken.  Just mix 3 cups of cooked rice with 1 cup of  shredded chicken, add 1/4 cup pickled jalapeno pepper slices and 4 oz of Philadelphia cream cheese blended with 1/2 cup sour cream.  Place in a casserole dish and smooth top. Sprinkle top with 1 cup of Monterey Jack or cheddar cheese.  Bake for 15-20 minutes at 350 degrees F. until the top is nicely melted and bubbly.  Let set 10 minutes before serving.

Variations:

1. Add 1/2 cup of frozen sweet peas
2. Add pulled pork instead of shredded chicken
3. Use banana peppers instead of pickled jalapeno peppers
4. Cook rice with sofrito, sazon with achiote and chicken stock for a Puerto Rican twist