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Homemade Salsa Verde Chicken and Rice Casserole photo

Salsa Verde Chicken and Rice Casserole

A comforting, cheesy casserole combining chicken, rice, corn, and tangy salsa verde for an easy weeknight meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • 13x9-inch (or similar) casserole dish
  • Mixing Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Aluminum Foil
  • Grater (if shredding cheese)

Ingredients
  

  • 1 green bell pepper diced
  • 5 cloves garlic minced
  • 1 to 1.5 lbs boneless skinless chicken breasts chopped
  • 1 tsp chili powder
  • 1 cup uncooked white rice long-grain (basmati suggested)
  • 1 cup corn frozen, fresh, or canned
  • 1.25 cups salsa verde
  • 1.5 cups low-sodium chicken broth
  • 1 tsp sea salt or to taste
  • 2 cups Colby Jack cheese shredded and divided (1 cup + 1 cup); or use cheddar, mozzarella, or jack

Instructions
 

  • If making homemade salsa verde, prepare it up to 5 days ahead; otherwise use store-bought salsa verde.
  • Preheat the oven to 375°F (190°C).
  • In a 13x9-inch casserole dish, combine the diced green bell pepper, minced garlic, chopped chicken, chili powder, uncooked white rice, and corn.
  • Stir in the salsa verde, low-sodium chicken broth, and sea salt until everything is evenly mixed.
  • Fold in half of the shredded cheese (about 1 cup).
  • Cover the dish tightly with foil and bake at 375°F for 45 minutes, or until the rice is tender and the chicken is cooked through.
  • Remove the foil, stir the casserole gently, then sprinkle the remaining 1 cup of shredded cheese evenly on top.
  • Set the oven to high broil and broil the casserole 5 to 8 minutes, watching closely, until the cheese is golden brown.
  • Let the casserole rest a few minutes, then serve with optional toppings such as cherry tomatoes, avocado, lime wedges, cilantro, or sour cream if desired.

Notes

  • Use long-grain white rice (basmati recommended) for best texture.
  • Substitute your favorite shredded cheese such as cheddar, mozzarella, or jack.
  • Homemade salsa verde can be made up to 5 days in advance.
  • Adjust salt to taste, especially if using regular (not low-sodium) broth.