Avocado and Chicken Casserole


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Spinach noodles and chopped chilies make this a colorful casserole full of flavor.

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  • 1 C. broad flat green noodles
  • 1 large ripe avocado, peeled and sliced
  • 2 Tbs. fresh lime juice
  • 1/2 C. butter
  • 1/4 C. flour
  • 1 tsp. salt
  • 5 dashes Tabasco sauce
  • 2 1/4 C. Half & Half
  • 1 C. grated cheddar cheese
  • 6 6 oz. boneless, skinless chicken breast halves, poached
  • 1/2 C. roasted, peeled and coarsely chopped fresh chilies or 1 4 oz. can whole green chilies, chopped coarse

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Prepare noodles according to package directions, drain, and set aside. Preheat oven to 350 degrees. 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 & Half slowly, stirring constantly until mixture thickens. Add cheese and stir until it has melted. Reserve 1 C. of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9x12x3-inch rectangular baking dish. Cover with chopped green chilies. Spoon noodle mixture over chicken and chilies. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.

Yield: 6 servings

From: The Pink Adobe Cookbook by Rosalea Murphy

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