Avocado Chicken Casserole
AmericanChickenIntermediate50 minBy Northstar
Ingredients
Servings
4
- 6 count boneless skinless chicken breast halves (6 oz each)
- 1 cup broad flat green noodles, uncooked
- 1 count large ripe avocado, peeled and sliced
- 2 tbsp fresh lime juice
- 0.5 cup butter
- 0.3 cup all-purpose flour
- 1 tsp salt
- 5 dash hot sauce (like Tabasco)
- 2 0.3 cup half-and-half
- 1 cup cheddar cheese, grated
- 0.5 cup roasted green chiles, peeled and coarsely chopped
Instructions
- 1
Cook noodles according to package directions; drain and set aside.
- 2
Preheat oven to 350°F (175°C).
- 3
Drizzle avocado slices with lime juice; set aside.
- 4
Melt butter in a saucepan over low heat. Stir in flour, salt, and hot sauce until bubbling. Gradually add half-and-half, stirring constantly until thick. Add cheese; stir until melted. Reserve 1 cup of sauce. Mix remainder with cooked noodles.
- 5
Place chicken breasts in a greased 9×13-inch baking dish. Cover with roasted green chiles.
- 6
Spoon noodle-sauce mixture over chicken and chiles. Arrange avocado slices on top; pour reserved cup of sauce over avocados.
- 7
Bake uncovered for 35 minutes until chicken is cooked through and top is golden.