Salsa Verde Chicken Casserole |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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 |
Directions:
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.
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