INGREDIENTS
2
bags boil-in-bag rice
2
ripe avocados
3/4 cup
salsa verde
1 4 ounce can
chopped green chiles
1 tbsp
fresh lime juice
2 cups
chopped cooked chicken breast
1 10 3/4 ounce can
reduced-fat cream of chicken soup
1 cup
light sour cream
1 cup
grated Monterey Jack cheese
2 tbsp
chopped fresh cilantro
Topping: chopped tomatoes