Zucchini Pie Casserole(Makes 8 Servings)

• 2 c. cooked rice
• 1 lb. Monterey Jack cheese, grated (reserve 1/2 c. for topping)
• 3 medium zucchini, sliced thin, parboiled and drained or steam
• 1 large tomato, sliced
• 2 c. or more cubed, cooked chicken
• 1 (7 oz.) can diced green chilies
• 1 tsp. oregano
• 1 tsp. garlic salt
• 2 Tbsp. chopped green pepper
• 2 Tbsp. chopped green onion
• 1 Tbsp. chopped parsley (for topping)
• 2 c. sour cream (can use low-fat)

1. Butter a 3-quart casserole.
2. Layer as follows:
3. rice, chicken, cheese, zucchini and tomato.
4. Mix sour cream, chilies, oregano, garlic salt, green pepper and green onion.
5. (Salt and pepper, if desired.)
6. Pour over layered casserole.
7. Sprinkle top with 1/2 cup grated cheese and parsley.
8. Bake, uncovered, at 350u0b0 for 30 minutes.

rice, cheese, zucchini, tomato, chicken, green chilies, oregano, garlic salt, green pepper, green onion, parsley, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418616 (may not work)