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Sonora Chicken Casserole

Source of Recipe


The Jalapeno Cafe






List of Ingredients



• 4 cups cooked rice
  
• 3 cups cooked chicken
  
• 6 Tbsp butter
  
• 6 Tbsp flour
  
• 1-1/2 cups milk
  
• 1-1/2 cups chicken stock
  
• Salt and pepper to taste
  
• 8 ounces of grated longhorn Cheddar or marbled Colby/Monterey Jack cheese
  
• 2 (7-oz.) cans Herdez salsa verde
  






Instructions



1. Cook rice according to package directions and in quantity to yield 4 cups of cooked rice.
   
   
2. Prepare the chicken sauce: In a medium skillet or heavy saucepan, melt the butter. Stir in the flour and cook until smooth, about one minute. Add milk and chicken stock; cook over medium heat. Stir or whisk until the mixture is thick and the flour taste is gone, about 5 minutes. Season with salt and pepper. Stir in the chicken and mix well (you should have a creamy, fairly thick sauce).
   
   
3. Lightly butter or spray a 9x12-inch baking dish. Spread the cooked rice evenly on the bottom of the baking dish. Pour the chicken mixture over the rice. Do not mix. You want a layer of rice, then a layer of creamed chicken.
   
   
4. Sprinkle the grated cheese over the mixture in diagonal stripes about one inch apart until all the cheese is used. Spoon the salsa verde between the cheese stripes so you have diagonal stripes of green and gold across the top of the casserole.
   
   
5. Bake in a preheated 425-degree oven for 20 minutes or until the cheese is melted and the casserole is lightly browned on top.