Salsa Verde Chicken Casserole
A simple, cheesy casserole featuring chicken baked in tomatillo salsa for a bright, crowd-pleasing weeknight meal.
Equipment
- 13x9-inch casserole dish
- Measuring Spoons
- Measuring cup
- Oven
- Spoon
- Instant Read Thermometer
Ingredients
- 16 oz tomatillo salsa (jarred)
- 4 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 4 oz mozzarella, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Spoon 1/2 cup of the tomatillo salsa into a 13x9-inch casserole dish and spread it evenly to coat the bottom.
- Place the chicken breasts in the prepared dish in a single layer.
- Season the chicken evenly with 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground black pepper.
- Pour the remaining tomatillo salsa over the seasoned chicken, covering it, then sprinkle the shredded mozzarella evenly on top.
- Bake for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Let the casserole rest a few minutes before serving.
Notes
- Use a 13x9-inch dish for the listed quantities.
- Check internal temperature to ensure chicken is fully cooked.
- Leftovers can be refrigerated within two hours.