Step 1

Preheat oven to 350°. Prepare rice according to package directions.

Step 2

Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice. Stir in hot cooked rice.

Step 3

Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.

Step 4

Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.

Step 5

Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.