Chicken
and
Avocado
Casserole
-
serves
6
1
cup
broad
flat
green
noodles
1
large
ripe
avocado,
peeled
and
sliced
2
tbsp
fresh
lime
juice
1/2
cup
butter
1/4
cup
flour
1
tsp
salt
5
dashes
Tabasco
sauce
2-1/4
cups
half-and-half
1
cup
grated
cheddar
cheese
6
(6-ounce)
boneless,
skinless
chicken
breast
halves,
1/2
cup
roasted,
peeled,
and
coarsely
chopped
fresh
chile
Prepare
noodles
according
to
package
directions,
drain,
and
set
aside.
Preheat
oven
to
350
degrees
F.
Drizzle
avocado
slices
with
lime
juice
and
set
aside.
Melt
butter
in
a
2-quart
saucepan
over
low
heat.
Stir
in
flour,
salt,
and
Tabasco
over
low
heat
until
mixture
bubbles.
Add
half-and-half
slowly,
stirring
constantly
until
mixture
thickens.
Add
cheese
and
stir
until
it
has
melted.
Reserve
1
cup
of
this
sauce.
Mix
remainder
with
cooked
noodles.
Place
chicken
in
bottom
of
a
9-by-l2-by-3-inch
rectangular
baking
dish.
Cover
with
chopped
green
chiles.
Spoon
noodle
mixture
over
chicken
and
chiles.
Place
avocado
slices
on
top
and
pour
reserved
sauce
over
avocados.
Bake,
uncovered,
35
minutes.
Submitted By (Miki)
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