Avocado Chicken Casserole

Serves 6

cup broad flat green noodles

large ripe avocado, peeled and sliced

tablespoons fresh lime juice

/2 cup butter

/4 cup flour

teaspoon salt

dashes Tabasco sauce

1/4 cups half−and−half

cup grated Cheddar cheese

(6 ounce) boneless, skinless chicken breast halves,

/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 sauce 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 x l3−inch 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.

Avocado Chicken Casserole

Casserole Crazy