Salsa Verde Chicken Casserole

• 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. Preheat oven to 350u0b0. Prepare rice according to package directions.
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. 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. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
5. Bake at 350u0b0 for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.

boil, avocados, salsa verde, green chiles, lime juice, chicken breast, cream of chicken soup, light sour cream, cheese, fresh cilantro, topping

Taken from www.myrecipes.com/recipe/salsa-verde-chicken-casserole (may not work)