Food and Recipes Recipes Salsa Verde Chicken Casserole 1.3 (4) 4 Reviews Learn how to make Salsa Verde Chicken Casserole. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on August 24, 2018 Print Rate It Share Share Tweet Pin Email 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. tifs Rate it Print