Avocado Chicken Casserole

Avocado Chicken Casserole
Serves 6
1 cup broad flat green noodles
1 large ripe avocado, peeled and sliced
2 tablespoons fresh lime juice
1/2 cup butter
1/4 cup flour
1 teaspoon salt
5 dashes Tabasco sauce
2 1/4 cups half−and−half
1 cup grated Cheddar cheese
6 (6 ounce) boneless, skinless chicken breast halves,
1/2 cup roasted, peeled and coarsely chopped fresh chile
Prepare noodles according to package directions; drain, and set aside.

Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in a 2−quart saucepan over low heat. Stir in flour, salt and Tabasco sauce over low heat
until mixture bubbles. Add half−and−half slowly, stirring constantly until mixture thickens. Add
cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles.
Place chicken in bottom of a 9 x l3−inch baking dish. Cover with chopped green chiles. Spoon noodle
mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados.
Bake, uncovered, 35 minutes.