Mexican Chicken with Black Olives

  • Yield 5 servings


1 medium chicken
1 medium packet of white rice
1 can black olives
1 cup soy sauce
1 can tomato sauce
3 tablespoons worchestershire sauce
1 cup shredded cheese


  1. Surround deboned, deskinned, cooked chicken with cooked instant rice and black olives and lots of soy sauce seasoning.  Cover with tomato and worchestire sauce.  Add cheese to top and melt. Bake 15 minutes at 350.  Eat and enjoy!



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