Salsa Verde Chicken and Rice Bake

Salsa Verde Chicken and Rice Bake
2 cups white instant rice, uncooked
2 cups water
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese, divided
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 cup salsa verde, divided
Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray. In a medium sauce pan, bring water to a boil. Add instant rice, cover. Remove from heat at let stand 5 minutes, until water is absorbed.  In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and 1/2 cup salsa verde.  Mix tighter chopped chicken, rice, 1 cup cheese and sour cream sauce. Pour into prepared 9x13-inch pan. Top with remaining cheese and salsa verde.  Bake 20-25 minutes and then broil for a few minutes to brown the cheese, if desired.