You can use either chicken or turkey in this quick, tasty Tex-Mex inspired casserole. It's a great way to turn leftovers into an out of the ordinary casserole.
2 cups cooked rice
4 oz can diced green chiles
16 oz jar medium picante sauce
2 - 3 cups cooked chicken or turkey, pulled into bite-sized pieces (use your fingers)
8 oz canned mushrooms (stems and pieces)
6 Tbsp sour cream
Place chicken or turkey in the bottom of a greased 1 1/2 quart casserole dish. Mix together picante sauce, chiles, and mushrooms. Spread all but 3/4 cup of mixture over chicken. Add sour cream and rice to remaining picante sauce mixture. Spread over mixture in casserole dish.
Bake at 350 degrees for 30 minutes, until hot and bubbly.
Yield: 4 servings.