I made this last weekend and it was a HIT!! My picky 13 yr old said it was her new favorite dish! My husband even ate it, he doesn't like sour cream. (I also didn't tell him!) However, I did tweak it a little on accident and for time saving purposes. I used the frozen pre-grilled chicken strips. I thawed and then cut them into cubes. I accidently grabbed cream of mushroom instead of cream of chicken. (Still yummy.) I also baked it for 30 min before putting cheese on it. I used Monterey Jack AND cheddar. I also used a can of diced tomatoes w/ green chilies that I drained. I "sprinkled" the tomatoes over the top of the cheese and then put the casserole back into the oven just to melt the cheese and heat the tomatoes; about 5 min.
I fixed this last night and my husband really enjoyed it. He does not like avocadoes, so I omitted them and increased the salsa verde sauce to make up the difference. We will definitely have this one again.
Made for dinner last night and followed the recipe perfectly. My only sub was instant rice for the boil in bag rice. It look delicious, smelled delicious, but had a HORRIBLE BITTER AFTERTASTE. I never throw out food, but we dumped the entire dish. We used Pace Salsa Verde. Could that be the problem?
Recipe was easy to make and a big hit at dinner. I put a little extra lime which is what everyone noticed and liked about the dish. Next time I make it I might add a little spice such as red chili peppers.
I saw the recipe in the Southern Living Issue at my dentist office. I copied it...with pen and paper!! Rushed to the grocery and made it!! Absolutely delightful. Very good recipe!! Ole!! I grilled the chicken and then cut. What great flavor!
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