This is one of the best (if not THE best) casseroles, in the history of the WORLD. Seriously – I’ve made this for company more than once – always a home run.
I found this recipe cause I was at Trader Joe’s and noticed their Salsa Verde. Made me start remembering a lot of the Tex Mex food I ate when I lived in Texas, so I bought some and resolved to make something good with it. I looked up salsa verde recipes and actually found it on the web.
It’s a big favorite around my house and kinda perfect for any time of the year, although I think casseroles are best as good wintery comfort food. But whatever. Make it today. You won’t regret it.
Fresh out of the oven! (apologies for the crappy, amateurish photography)
Here’s a generous portion – so good!
And a close-up:
Click for the recipe
- 2 (3.5 oz) boil-in-bag rice
- 2 avocados
- 3/4 cup salsa verde
- 1 small (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
- Topping: chopped tomatoes and chopped cilantro
- Preheat oven to 350°. Prepare rice according to package directions.
- 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.
- 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.
- Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
- Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly.
- Top with chopped tomatoes and cilantro.