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Submitted by: Cindy McPeak from Ithaca, NY
Originally shared on the web 11/27/2020

2 8-oz. pkgs. yellow rice, uncooked
1 lb. medium shrimp, peeled and cleaned
1 T. fresh lemon juice
1⁄2 t. salt
1⁄4 t. pepper
2 cloves garlic, minced
1-1⁄2 T. olive oil
2-1⁄2 lb. lemon-and-garlic deli roast chicken, boned and coarsely shredded
5 green onions, chopped
8-oz. container sour cream
1 c. frozen English peas, thawed
1 c. green olives with pimentos, coarsely chopped
1-1⁄2 c. shredded Monterey Jack cheese
1⁄2 t. smoked Spanish paprika

Prepare rice according to package directions. Remove from heat and let cool 30 minutes; flu¡ with a fork. Meanwhile, toss shrimp with lemon juice, salt and pepper in a bowl. Sauté shrimp and garlic in hot oil in a large non-stick skillet 2 minutes, or just until done. Remove from heat. Combine shredded chicken, cooked rice, onions, sour cream and peas in a large bowl; toss well. Add shrimp and olives, tossing gently. Spoon rice mixture into a greased 13"x9" baking pan. Combine cheese and paprika, tossing well; sprinkle over casserole. Bake, uncovered, at 400 degrees for 15 minutes, or just until cheese is melted and casserole is thoroughly heated. Makes 8 servings.