Chicken and California Avocado Casserole

Serves: 8


1 (16-oz.) container salsa verde (fresh green salsa in the refrigerated section)
3/4 cup low sodium chicken broth
12 corn tortillas, cut into 1-inch strips
3 cups cooked shredded chicken
1 (8-oz.) package shredded jack cheese
1 (8-oz.) package shredded low-fat Mexican cheese
2 ripe Fresh California Avocados, halved, seeded, peeled and chopped
1/2 tsp. kosher salt
As needed California Avocado Sauce (see make-ahead recipe below)

California Avocado Sauce Ingredients

1 ripe Fresh California Avocados, peeled and seeded
2/3 cup low sodium chicken broth
1/8 ground black pepper
1/4 tsp. salt

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit