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Salsa Verde Chicken and Rice Casserole
Ingredients
  • 3 cups chicken broth
  • ¾ cup salsa verde (I used Herdez)
  • 2 cups long grain white rice like jasmine or basmati (I used RiceSelect Texmati rice)
  • 3 small or 2 large green onions, chopped
  • 1 teaspoon extra virgin olive oil
  • 2 chicken breasts (about 14oz,) cut into chunks
  • 4oz green chilies
  • salt and pepper
  • 3 cloves garlic, minced
  • 5 teaspoons gluten-free or all-purpose flour (I used white rice flour)
  • 2 cups milk, divided (I used skim)
  • 8oz shredded Monterey Jack cheese, divided
  • ⅓ cup light (not fat free) sour cream
Steps
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