Salsa Verde Chicken Casserole

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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

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