Monterey Rice Casserole

MONTEREY RICE CASSEROLE

1 cup rice
2 1/2 cups water
3 small zucchini
14.5 oz can diced tomatoes
7 oz can chopped green chilies
1 bunch green onions
2 cans cream of chicken soup, undiluted
8 oz shredded pepper jack cheese

Cook rice with water according to package directions.
Preheat over to 375*.
Prepare a 9 x 13 pan with nonstick spray.
Spread cooked rice into prepared pan.
Slice zucchini and layer slices over rice.
Drain chilies and combine with undrained canned tomatoes.
Spread over zucchini layer.
Combine undiluted chicken soup and shredded pepper jack cheese.
Spoon and spread over vegetable layer.
Bake casserole at 375* for about 45 minutes, until edges begin to brown.

Let stand 5 minutes before serving.

About 12 servings

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