Monterey Chicken Casserole

Here is a Cornerstone Cafe special.

Monterey Chicken Casserole

4 cups cooked chicken breast meat cut into 3/4" pieces
1 (16oz) bottle thick and smooth taco sauce
2 (4oz) cans diced green chilies
1 cup froxen corn (or 1 cups canned corn, drained)
3/4 cup quick cooking rice
1/2 cup water
1 (2.25oz) can sliced ripe olives, drained
1 pkg of 12 taco shells, crumbled
2 cups shredded cheddar cheese
sliced green onion for optional garnish
sour cream for optional garnish

Combine chicken, taco sauce, chilies, corn, rice, water and olives in a large bowl.  Spoon into a 9x13 baking dish.  Combine taco shells and cheese in a medium bowl; sprinkle over chicken mixture. Bake at 375 degrees for 40-45 min or until top is golden brown. Garnish onion and sour cream.

*I have not not tried this in a crock pot but it sounds like it may be something that would work.  Just add the cheese and taco shells a little before it's ready before serving???? Just a thought.