This recipe is a favorite in my entire family. The word “casserole” is included in the name since traditional chicken divan is prepared separately from the rice and served alongside it. This can be made up to two days in advance and baked right before serving. Utilizing leftover cooked rice and cooked chicken from the shop will streamline the process.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ripe avocados from Mexico, peeled and pitted
- 1 mango, peeled, pitted and diced
- 1 small clove garlic, minced
- 1 tablespoon chopped fresh cilantro leaves
- 2 teaspoons lime juice
- ¼ teaspoon ground dried chipotle pepper
- 1 pinch Salt to taste
Instructions
- Mash avocados in a small bowl, leaving chunks if desired. Mix in mango, garlic, cilantro, lime juice, chipotle powder and salt. Serve immediately.
Reviews
This was good, quick, and tasty.
THIS IS WONDERFUL. my ammendments: be sure to include 1/4 cup FINELY chopped red onion, 3 avocados instead of only 2, 1 more TB lime juice, and 1 real chili in adobo sauce seeded and minced rather than just powder.
Last night I made marinated carnitas and used this recipe for one of the toppings. Both my boyfriend and I love spicy so after tasting this recipe that it didn’t have enough spice to it for our preferred liking so I diced up jalapeno and habanero peppers for an extra kick. I never made this type of thing before and I love how the mango and avocado went really well together and that is why I’m giving it 5 stars. Great job!
I loved this easy version of guacamole. The tangy sweet flavor was wonderful, will make again!