One-Dish Fiesta Casserole

One-Dish Fiesta Casserole 1 can (12 fl. oz.) Evaporated Milk 1 can (10 3/4 oz.) condensed cheddar cheese soup 1/2 cup mild, medium or hot salsa 1/4 teaspoon ground black pepper 1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed 2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces 1 1/2 cups uncooked instant white rice 1 cup (4 oz.) shredded Mexican-blend cheese 1/4 cup sour cream 1 tablespoon water 1 avocado, peeled and sliced (optional) PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish. COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil. BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving. COMBINE sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving TIPS: • To keep avocado slices from browning, squeeze fresh lime juice over slices.