Crock Pot Chicken, Rice and Green Chile Casserole

Ingredients

•1 1/2 lbs boneless skinless chicken breasts

•1 10.5 oz can cream of chicken soup

•1 package Fronterra Grill Green Sauce

•1 yellow onion, small diced

•1 red bell pepper, chopped

•1 cup freshly grated pepper jack cheese

•1 4-oz can diced and fire roasted green chilies or 3 roasted poblanos

•1/2 cup raw white or brown rice + water mixed with remaining green sauce

•thinly sliced green onions for serving

•Diced avocado for serving

•Diced Jalapeños for serving

•hot sauce for serving

Directions

Place chicken breasts at the bottom of your slow cooker. Scatter onions, bell peppers, chilies and cream of chicken soup and 3/4 of the Frontera Grill sauce on top. Place lid on slow cooker and turn heat to low. Cook for 6-8 hours until meat literally falls apart when you stir.

Cook the rice in a small saucepot with the water and reaming green sauce for 30 minutes or until all liquid has absorbed. Stir the rice into the crock pot along with the grated cheese. Mix well until the cheese melts.

Serve with avocado, jalapeños, and sliced green onions.