1 3/4 lb. sm. zucchini (sliced thin)
3 c. cooked rice
4 c. cooked turkey or chicken breast, cubed
1 (1 lb.) can tomatoes, drained & chopped
2 1/2 c. Monterey Jack cheese, grated
2 tbsp. parsley, chopped
Sour Cream Sauce (see below)

Cook sliced zucchini in boiling water until tender crisp, 3-5 minutes. Drain well.

In greased 3 quart casserole dish layer as follows: Rice, 1 cup sour cream sauce, turkey, cheese, zucchini, tomatoes, remaining sour cream sauce, parsley. Bake 45 minutes at 350 degrees. Let stand a few minutes before serving.

Sour Cream Sauce: Mix together 1 3/4 cups sour cream, 1 (10 1/2 ounce) can cream of chicken soup, 1/4 cup canned diced green chilies, 2 tablespoons chopped green peppers, 2 tablespoons chopped green onion, 3/4 teaspoon oregano, 3/4 teaspoon garlic salt, 1/2 teaspoon salt and pepper.