| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Mexican |
Cheese, Chicken, Main dish, Mexican, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
|
10-3/4 cream chicken soup |
| 1 |
|
4 oz diced green chilies |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 1/4 |
c |
Sliced green onion |
| 1/4 |
c |
Sour cream |
| 1/4 |
c |
Milk |
| 3 |
c |
Cooked white rice |
| 2 |
c |
Diced cooked chicken |
|
|
Salsa |
|
|
Avocado slices |
INSTRUCTIONS
In a medium saucepan combine soup, chilies, cheese, onions, sour
cream, and milk. Cook over medium heat until cheese is melted and
mixture is very hot. Stir in rice and chicken. Transfer mixture to a
greased 2-qt casserole. Cover and bake at 350 degrees for 25-30
minutes. Serve with salsa and avocado slices if desired. Makes 4 to 6
servings. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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