California Casserole

• 2 cups chicken stock (or low-sodium chicken broth)
• 34 cup long-grain white rice
• 2 cups light sour cream
• 2 (4 ounce) cans diced green chilies, drained
• 12 cup sliced green onion (include some tender green tops)
• 1 teaspoon dried oregano
• 12 teaspoon salt
• fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 large zucchini, unpeeled, and cut into 1/4-inch slices
• 3 tomatoes, seeded, sliced, and drained
• 4 cups grated monterey jack cheese

1. Preheat oven to 350.
2. In a saucepan over high heat, bring chicken stock to a boil.
3. Add in rice; lower heat to low and cook, covered, about 20 minutes or until liquid is absorbed; set aside.
4. In a bowl, mix the sour cream, chiles, onions, oregano, salt, pepper, and parsley together.
5. In a 4-quart casserole dish that has been coated lightly with cooking spray, add half of each of the following in layers: rice, sour cream mixture, zucchini, tomatoes, and cheese.
6. Repeat the layers ending with cheese.
7. Bake, uncovered, 45-50 minutes or until bubbly.
8. Let stand 5-10 minutes before serving.

chicken stock, longgrain white rice, light sour cream, green chilies, green onion, oregano, salt, fresh ground black pepper, parsley, zucchini, tomatoes, grated monterey

Taken from www.food.com/recipe/california-casserole-170782 (may not work)