2 c. cooked rice
1 lb. Monterey Jack cheese, shredded, reserve 1/2 for the top
3 med. zucchini, parboiled and drained
1 lg. tomato, sliced
2 c. cooked chicken, cubed
2 c. sour cream
7 oz. diced canned chilies
1 tsp. oregano
1 tsp. garlic salt
Salt and pepper
2 tbsp. chopped green pepper
1 tbsp. chopped parsley
2 tbsp. chopped green onion

Butter a 3 quart casserole and layer as follows: Rice, chicken, 1/2 cheese, zucchini, and tomato. Mix sour cream, chilies, oregano, garlic, green pepper, green onion, salt and pepper. Pour over layered casserole. Sprinkle to with remaining 1/2 of cheese and parsley. Bake covered for 30-35 minutes.