Chicken and Rice with Green Chilies

1 can cream of chicken soup
4 ounces green chilies, cooked
1 1/2 cup cheddar cheese
1/4 cup green onion, sliced
1/4 cup sour cream
1/4 cup milk
3 cups cooked white rice
2 cups cooked chicken, cut bite size

In a medium saucepan combine soup, chilies, cheese, onions, sour cream and milk.  Cook over medium heat until cheese is melted and mixture is very hot.  Stir in pre-cooked rice and chicken.  Transfer mixture to a greased 2-quart casserole dish.  Cover and bake at 350 degrees 25 to 30 minutes.  Serve with salsa and avocado slices if desired.   Serves 4.