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Salsa Verde Honey Lime Chicken and Rice Bake

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 -8
Course: Dinner , Baked Goods
Cuisine: Mexican

Ingredients

  • 1 pound chicken breasts, cooked and chopped
  • 3 1/2 cups cooked long grain rice or brown rice
  • 2 cups Homemade Salsa Verde (or storebought like mild Herdez)
  • 1/2 cup sour cream
  • 1 1/2 cups shredded monterrey jack cheese
  • 1 1/2 cups sharp cheddar cheese
  • 1 15 oz. can sweet corn, rinsed and drained
  • 1 4 oz. can mild diced green chilies
10 Minute Marinade
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 2 teaspoons chili powder
  • 1 tsp EACH onion pwdr, garlic pwdr
  • 1/2 tsp EACH salt, smoked paprika, cumin, chipotle pwdr
  • 1/4 teaspoon cayenne pepper (optional for more heat)
Optional Garnishes
  • tortilla chips
  • sour cream
  • cilantro
  • avocados

Instructions

    Cup of Yum
  1. Preheat oven to 350F degrees.
  2. In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes.
  3. Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.
  4. Bake for 30 minutes or until hot in the center then broil until cheese is golden.
  5. Serve with desired garnishes.