SALSA VERDE CHICKEN CASSEROLE

Grubilicious Contributor: Stacy Fetterman


Ingredients
2 (3.5-oz.) bags boil-in-bag rice
2 ripe avocados
3/4 cup salsa verde
1 (4-oz.) can chopped green chiles
1 tablespoon fresh lime juice
2 cups chopped cooked chicken breast
1 (10 3/4-oz.) can reduced-fat cream of chicken soup
1 cup light sour cream
1 cup (4 oz.) grated Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Topping: chopped tomatoes
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice.
Stir in hot cooked rice.
3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.

Southern Living