Montery Chicken Casserole--Dana

2 cups water
1 cup uncooked rice
1 T. chicken bouillon or 3 cubes
1 16oz. carton sour cream
1/8 tsp pepper
1/2 cup bell pepper (red or green)
2 cups cubed, cooked chicken
1 1/2 cups shredded Pepper-jack cheese
1 can (4oz.) chopped green chilies, undrained
Heat oven to 350... Combine water, rice, and bouillon. Bring to a boil. Reduce heat, cover, and simmer 15-20 minutes. Combine all ingredients except 1/2 cup cheese; mix well. Bake in 9x13 pan for 25 minutes. Top with remaining cheese and bake 3 more minutes.

Notes: I usually split this into two 8x8 pans and freeze one for later. I also season the chicken when I cook it with salt and pepper. We sometimes make it without the chicken for a yummy side dish.
For cooking club: First thaw and then bake according to the recipe. If it is still somewhat frozen, just cook longer. I find it is moister if you leave the tinfoil on it for the 25 minutes.
Serve with fresh bread and a big salad.

WW Points = 6 per serving (4 servings per dish)