1 c. rice, cooked & cooled
2 c. sour cream
1/2 lb. cheddar cheese, shredded
2 (4 oz.) cans diced green chilies
3 tsp. butter, diced
1/4 c. grated Parmesan cheese

Combine rice and sour cream, mixing well. Spread 1/2 rice mixture in a buttered 1 1/2 quart baking dish. Sprinkle 1/2 cheddar cheese on top and add a layer of green chilies and then top with remaining cheese. Spread the remaining rice mixture on top, dot with butter and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.