Salsa Verde Chicken Casserole

Recipe from Southern Living

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  • 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


  1. 1. Preheat oven to 350°. Prepare rice according to package directions.
  2. 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. 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. 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. 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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