Salsa Verde Chicken & Rice Bake
A creamy, cheesy casserole combining shredded chicken, instant rice, salsa verde, and a sour cream sauce for an easy weeknight bake.
Equipment
- 9x13 inch Baking Dish
- Medium Saucepan
- Small saucepan
- Mixing Bowl
- Whisk or fork
- Measuring cups and spoons
- Spatula or spoon
Ingredients
- 2 cups white instant rice, uncooked
- 2 cups water
- 2 cups cooked shredded chicken about half a rotisserie chicken
- 2 cups Monterey Jack cheese, shredded divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup salsa verde divided
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with cooking spray.
- In a medium saucepan, bring 2 cups water to a boil. Stir in 2 cups instant rice, cover, remove from heat, and let stand 5 minutes until water is absorbed.
- Meanwhile, in a small saucepan over medium heat melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook about 1 minute.
- Slowly whisk in 2 cups chicken broth until smooth. Cook, stirring, until the sauce thickens, then remove from heat.
- Stir the sour cream and 1/2 cup of the salsa verde into the sauce until combined.
- In a mixing bowl, combine the cooked shredded chicken, the prepared rice, 1 cup shredded Monterey Jack cheese, and the sour cream sauce; stir until evenly mixed.
- Spread the mixture into the prepared baking dish, top with the remaining 1 cup shredded Monterey Jack and the remaining salsa verde.
- Bake for 20–25 minutes until heated through and the cheese is melted. If desired, broil a few minutes to brown the cheese—watch closely to avoid burning.
Notes
- Use rotisserie chicken to save time.
- Instant rice cooks quickly—do not overcook before baking.
- Stir sauce constantly while thickening to prevent lumps.
- Adjust salsa verde amount to taste for spice level.