• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 can (10 3/4 oz.) condensed cheddar cheese soup
• 1/2 cup mild, medium or hot salsa
• 1/4 teaspoon ground black pepper
• 1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
• 2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces
• 1 1/2 cups uncooked instant white rice
• 1 cup (4 oz.) shredded Mexican-blend cheese
• 1/4 cup sour cream
• 1 tablespoon water
• 1 avocado, peeled and sliced (optional)

Directions:

1. Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
2. Combine evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil.
3. Bake for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
4. Combine sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving.

Tips: To keep avocado slices from browning, squeeze fresh lime juice over slices.