Salsa Verde Chicken & Rice

Salsa Verde Chicken & Rice 2 cups brown rice (or white rice) (or 4 cups of leftover cooked rice) 4 cups water 3 tablespoons butter 3 tablespoons flour 3 teaspoons chili powder 2 teaspoons salt 1 teaspoon pepper 2 cups chicken broth 3-4 cooked chicken breasts, chopped or 1/2 of a rotisserie chicken (skin and bones removed) 2 cups Roasted Salsa Verde , (or store-bought)divided 1 - 1 1/2 cups sour cream 1 cups shredded monterey jack cheese, divided Optional Toppings Additional sour cream Chopped cilantro Additional salsa verde Pico de gallo Preheat oven to 350 Spray a 9x13 casserole dish with nonstick spray, set aside In a medium saucepan stir together rice and water Bring to a boil, cover and reduce to a simmer and cook for 15-20 minutes or until water is absorbed and rice is tender While rice is cooking in an additional saucepan melt butter over medium heat Whisk in flour, chili powder, salt & pepper and cook for 2-3 minutes Whisk in chicken broth and bring sauce to a boil, keep stirring until sauce thickens Remove from heat and stir in chopped chicken, 1 1/2 cups Roasted Salsa Verde , sour cream and 1 cup cheese Add in rice and stir until well combined Pour into prepared dish Top with remaining Roasted Salsa Verde and cheese Bake for 20-25 minutes or until casserole is mostly set Broil on high for 2-3 minutes to brown the cheese Remove and let sit for 10 minutes before serving Serve with any additional toppings you prefer, or on it's own NOTES You can use any salsa you prefer but this Roasted Salsa Verde is my favorite