Salsa Verde Chicken and Rice Casserole
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
371 kcal
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Course
Main Course
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Cuisine
Mexican
Salsa Verde Chicken and Rice Casserole
Description
The casserole blends chunks of chicken breast with uncooked white rice, diced green bell peppers, garlic, corn, chili powder, and salsa verde, combined in a baking dish with chicken broth and salt. Half the shredded Colby jack cheese mixes in before baking, while the other half is sprinkled on later and broiled to a golden finish. Baking covered allows the rice to absorb the liquid and flavors, cooking evenly alongside the chicken and vegetables. Broiling at the end gives the cheese a crisp golden top.
The flavor is mildly spicy and tangy from the salsa verde, complemented by the warmth of chili powder and the sweetness of corn and bell pepper. The texture is creamy and cohesive from melted cheese and cooked rice, with tender chicken pieces throughout. The dish bakes into an easy, filling meal.
This casserole can be served with fresh toppings like cherry tomatoes, avocado, lime wedges, cilantro, or sour cream for added freshness and creaminess. The recipe notes recommend long-grain white rice such as basmati for best results. Leftovers store well covered in the refrigerator for up to seven days, making it suitable for meal planning.
Ingredients
- 1 green bell pepper diced
- 5 cloves garlic minced
- 1 to 1.5 lbs chicken breast chopped, boneless skinless
- 1 teaspoon chili powder
- 1 cup white rice uncooked
- 1 cup frozen fresh, or canned corn
- 1 ¼ cups salsa verde
- 1 ½ cups chicken broth low-sodium
- 1 tsp salt to taste, sea salt
- 2 cups Colby jack cheese divided, shredded
Instructions
- Prepare the Salsa Verde up to 5 days in advance if you're making it homemade. If not, use store-bought green tomatillo salsa and proceed forth!
- Preheat the oven to 375 degrees Fahrenheit.
- Add the bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
- Stir in the salsa verde, chicken broth, and sea salt and stir well.
- Similarly, stir in half (1 cup) of the grated cheese.
- Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 cup) of grated cheese.
- Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
- Serve the salsa verde chicken and rice bake with any additional toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.
Notes
- Use a long-grain white rice such as basmati for optimal texture and cooking.
- Cheese varieties like cheddar or mozzarella can be substituted if preferred.
- Store leftovers covered in the refrigerator for up to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1Serving (of 6) | |
| Calories | 371kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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