Salsa Verde Chicken Casserole

Name: Salsa Verde Chicken Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
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

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By Southern Living Editors

Published on August 24, 2018

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Yield:

8 servings

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

Preheat oven to 350°. Prepare rice according to package directions.
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.
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.
Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
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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