Salsa Verde Chicken and Rice Casserole

 Here’s a delicious recipe for Salsa Verde Chicken and Rice Casserole, a comforting and flavorful dish with the perfect balance of zesty salsa verde, tender chicken, and fluffy rice.

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Ingredients

For the Casserole

2 cups cooked chicken breast or thighs, shredded or diced (rotisserie chicken works well)

1 1/2 cups uncooked white rice (preferably long-grain or jasmine)

1 can (10 oz) green salsa verde

1 cup chicken broth (low-sodium)

1 cup sour cream (or Greek yogurt for a lighter version)

1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

1 small onion, diced

1 can (4 oz) diced green chilies (optional for extra flavor)

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp chili powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

For Topping

1/2 cup crushed tortilla chips (optional, for added crunch)

Extra cheese for sprinkling on top (optional)

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Instructions

1. Prepare the Rice

Preheat your oven to 350°F (175°C).

In a medium saucepan, cook the rice according to package instructions, but reduce the cooking time by about 5 minutes (the rice will continue to cook in the oven).

2. Make the Casserole Mix

In a large mixing bowl, combine the salsa verde, chicken broth, sour cream, shredded chicken, diced onion, green chilies (if using), cumin, garlic powder, chili powder, salt, and pepper. Stir until well combined.

Add the cooked rice to the mixture and stir to combine evenly. Stir in 1 1/4 cups of the shredded cheese, reserving the rest for topping.

3. Assemble the Casserole

Transfer the chicken and rice mixture into a greased 9x13-inch baking dish.

Spread the mixture evenly in the dish and top with the remaining cheese.

If desired, sprinkle crushed tortilla chips on top for a crunchy texture.

4. Bake the Casserole

Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.

5. Serve

Remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.

Serve with extra salsa verde or a squeeze of lime, if desired.

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Tips

For extra protein and flavor, you can mix in black beans or corn.

If you like it spicy, add a diced jalapeño or use a spicier salsa verde.

You can make this casserole ahead of time, assemble it, and then refrigerate it for up to 24 hours before baking.

Enjoy this Salsa Verde Chicken and Rice Casserole, a creamy and comforting dish with bold flavors that’s perfect for weeknight dinners or a crowd-pleasing meal!