Delicious Salsa Verde Chicken Casserole Recipe

This Delicious Salsa Verde Chicken Casserole Recipe is your new go-to for a remarkably simple yet bursting-with-flavor meal. It’s a fantastic way to transform everyday ingredients into a comforting and satisfying dinner, perfect for busy evenings or when you simply crave something truly delicious.

Key Ingredients for Delicious Salsa Verde Chicken Casserole

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) jar of your favorite salsa verde
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1/2 cup low-sodium chicken broth
• 4 cups cooked rice (white or brown)
• 1.5 cups shredded Monterey Jack cheese (or a Mexican blend)
• Optional toppings: chopped fresh cilantro, sour cream, diced avocado,
  crushed tortilla chips

How to Make Delicious Salsa Verde Chicken Casserole

This Delicious Salsa Verde Chicken Casserole is a testament to how easy and satisfying a homemade meal can be. It comes together with minimal effort, promising a creamy, zesty, and hearty dish that the whole family will adore. With a simple sauté and bake, you’ll have a richly flavored casserole ready in approximately 1 hour and 15 minutes, including prep and baking time, making it ideal for any busy weeknight.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. This prevents sticking and ensures your casserole releases easily.
2. Sauté Aromatics: Heat the 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Season and Cook Chicken: Add the 1.5 pounds of chicken pieces to the skillet. Season them with 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook the chicken, stirring occasionally, until it’s browned on all sides, about 6-8 minutes. You don’t need to cook it through at this stage, as it will finish cooking in the oven.
4. Build the Sauce: Pour in the 1 (16 ounce) jar of salsa verde. Add the rinsed and drained 1 (15 ounce) can of black beans, the undrained 1 (10 ounce) can of diced tomatoes with green chilies, and the 1/2 cup of low-sodium chicken broth. Stir everything together to combine, scraping up any browned bits from the bottom of the skillet for extra flavor.
5. Incorporate Rice: Gently stir in the 4 cups of cooked rice into the chicken and salsa verde mixture until evenly distributed. Ensure the rice is well-coated with the flavorful sauce.
6. Add Cheese: Sprinkle the 1.5 cups of shredded Monterey Jack cheese (or your preferred Mexican blend) evenly over the top of the casserole mixture.
7. Bake to Perfection: Cover the skillet or baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. This allows the flavors to meld and the chicken to cook through completely.
8. Melt and Brown: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted, bubbly, and slightly golden brown around the edges.
9. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Garnish with your favorite toppings like chopped fresh cilantro, a dollop of sour cream, diced avocado, or crushed tortilla chips.

Why You’ll Love This Delicious Salsa Verde Chicken Casserole

You’ll absolutely fall in love with this Delicious Salsa Verde Chicken Casserole for its incredible zest and comforting creaminess, reminiscent of a delicious enchilada bake but with an irresistible salsa verde twist. The tender chicken, hearty beans, and fluffy rice are all enveloped in a vibrant, tangy sauce that’s truly addictive. Plus, it’s an incredibly budget-friendly meal, utilizing pantry staples and affordable chicken to create a restaurant-quality dish right at home, saving you money without sacrificing flavor.

The generous topping of melted cheese adds a delightful gooeyness, and the optional fresh garnishes like cilantro and avocado elevate it to something truly special. It’s an effortlessly elegant meal that’s perfect for feeding a crowd or enjoying as comforting leftovers. Don’t miss out on this easy, flavorful, and satisfying dinner – give this Delicious Salsa Verde Chicken Casserole Recipe a try tonight!

Storing and Reheating Tips

• Refrigeration: Allow the Delicious Salsa Verde Chicken Casserole to cool completely before storing. Once cooled, transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, you can freeze the casserole. Again, ensure it’s completely cooled before portioning it into freezer-safe containers or wrapping it tightly in plastic wrap and then foil. Frozen casserole will keep well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat individual portions or the entire casserole in the oven, cover it with foil and bake at 350°F (175°C) for 20-30 minutes, or until heated through. For a quicker reheat, you can microwave individual servings until hot, though the texture might be slightly altered.

Final Thoughts

This Delicious Salsa Verde Chicken Casserole Recipe is a true weeknight warrior, offering incredible flavor and convenience. Its simplicity, combined with the vibrant salsa verde punch, makes it a guaranteed crowd-pleaser that you’ll want to make again and again. Give it a try and discover your new favorite comfort food!

Delicious Salsa Verde Chicken Casserole

This Delicious Salsa Verde Chicken Casserole Recipe is your new go-to for a remarkably simple yet bursting-with-flavor meal. It’s a fantastic way to transform everyday ingredients into a comforting and satisfying dinner, perfect for busy evenings or when you simply crave something truly delicious.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Casserole, Dinner

Cuisine: Mexican-inspired

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch pieces
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) jar your favorite salsa verde
• 1 (15 ounce) can black beans rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies undrained
• 1/2 cup low-sodium chicken broth
• 4 cups cooked rice white or brown
• 1.5 cups shredded Monterey Jack cheese or a Mexican blend
• Optional toppings chopped fresh cilantro, sour cream, diced avocado, crushed tortilla chips

Equipment

• 9×13 inch baking dish
• Large oven-safe skillet or Dutch oven
• Aluminum foil

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. This prevents sticking and ensures your casserole releases easily.
2. Heat the 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   2 tablespoons olive oil, 1 medium yellow onion, 2 cloves garlic
3. Add the 1.5 pounds of chicken pieces to the skillet. Season them with 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook the chicken, stirring occasionally, until it’s browned on all sides, about 6-8 minutes. You don’t need to cook it through at this stage, as it will finish cooking in the oven.
   1.5 pounds boneless, skinless chicken breasts or thighs, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
4. Pour in the 1 (16 ounce) jar of salsa verde. Add the rinsed and drained 1 (15 ounce) can of black beans, the undrained 1 (10 ounce) can of diced tomatoes with green chilies, and the 1/2 cup of low-sodium chicken broth. Stir everything together to combine, scraping up any browned bits from the bottom of the skillet for extra flavor.
   1 (16 ounce) jar your favorite salsa verde, 1 (15 ounce) can black beans, 1 (10 ounce) can diced tomatoes with green chilies, 1/2 cup low-sodium chicken broth
5. Gently stir in the 4 cups of cooked rice into the chicken and salsa verde mixture until evenly distributed. Ensure the rice is well-coated with the flavorful sauce.
   4 cups cooked rice
6. Sprinkle the 1.5 cups of shredded Monterey Jack cheese (or your preferred Mexican blend) evenly over the top of the casserole mixture.
   1.5 cups shredded Monterey Jack cheese
7. Cover the skillet or baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. This allows the flavors to meld and the chicken to cook through completely.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted, bubbly, and slightly golden brown around the edges.
9. Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Garnish with your favorite toppings like chopped fresh cilantro, a dollop of sour cream, diced avocado, or crushed tortilla chips.
   Optional toppings

Notes

Allow the casserole to cool completely before storing or freezing. Reheat in the oven or microwave.