Name: Salsa Verde Chicken and Rice Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup green bell pepper (diced); 5 cloves garlic (minced); 1 to 1.5 lbs boneless skinless chicken breasts (chopped); 1 teaspoon chili powder; 1 cup uncooked white rice; 1 cup frozen corn (fresh or canned); 1 ¼ cups salsa verde; 1 ½ cups slow-sodium chicken broth; 1 teaspoon sea salt (to taste); 2 cups shredded Colby Jack cheese (divided)

Jump to Recipe Print Recipe

Growing up, the smell of a bubbling casserole in the oven was a sure sign that something good was about to happen. One of my family’s favorites is the Salsa Verde Chicken and Rice Casserole. I remember coming home from school, feeling the warmth of the kitchen embrace me, and the anticipation that followed. This dish has a magical way of bringing everyone to the table, filled with laughter and chatter. It’s a comforting meal that combines the zesty flavors of salsa verde with tender chicken and fluffy rice. I’ve made this casserole countless times, experimenting with different toppings and sides, but it always brings me back home.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
10 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
30 g

Diet:
Gluten-Free, Low FODMAP

Fat:
15 g

Tools Used:
Oven, Grater, Chef’s Knife, Cutting Board, Wooden Spoon, Baking Sheet

The Best Thing About This Salsa Verde Chicken and Rice Casserole

There’s something undeniably special about the Salsa Verde Chicken and Rice Casserole. Here are a few reasons why this dish stands out:

Comforting and Hearty

This casserole is packed with flavors that comfort the soul. The combination of tender chicken, creamy cheese, and the vibrant taste of salsa verde creates a meal that warms you from the inside out. It’s like a warm hug on a plate!

Easy to Prepare

One of the best parts about this dish is how simple it is to make. You can throw everything into a baking dish, pop it in the oven, and let it do its magic. This makes it perfect for busy weeknights when you don’t want to spend hours in the kitchen.

Customizable

The Salsa Verde Chicken and Rice Casserole is incredibly versatile. You can easily swap out ingredients, try different vegetables, or experiment with toppings to make it your own. Whether you prefer a little extra spice or a different type of cheese, the possibilities are endless!

Perfect for Leftovers

If you manage to have any leftovers, they’re just as delicious the next day. The flavors meld together beautifully, making for an easy lunch or quick dinner. Just reheat and enjoy!

Family-Friendly

This casserole is loved by both kids and adults alike. The creamy texture and flavorful ingredients make it a hit with everyone at the table. If you’re looking for a dish that will satisfy picky eaters, this is it!

What Goes Into Salsa Verde Chicken and Rice Casserole

The ingredients for the Salsa Verde Chicken and Rice Casserole are not only delicious but also work beautifully together to create a cohesive dish. The star players in this recipe are the tender chicken, the zesty salsa verde, and the fluffy rice. Each ingredient contributes to the overall flavor, making it a satisfying meal.

1 green bell pepper, diced – This adds a nice crunch and sweetness, balancing the flavors beautifully.
5 cloves garlic, minced – Garlic infuses the dish with a warm, aromatic flavor that enhances the overall experience.
1 to 1.5 lbs boneless skinless chicken breasts, chopped – The main protein in this casserole, it stays juicy and tender throughout the cooking process.
1 teaspoon chili powder – This adds a subtle heat and depth to the dish.
1 cup uncooked white rice – The base of the casserole, absorbing all the wonderful flavors.
1 cup frozen corn – Whether fresh, frozen, or canned, this ingredient adds a sweet pop to every bite.
1 ¼ cups salsa verde – This is the sauce that ties it all together, giving the dish a bright, tangy flavor.
1 ½ cups slow-sodium chicken broth – Keeps the dish moist while cooking, enhancing the chicken and rice.
1 teaspoon sea salt to taste – Essential for bringing out all the flavors in the casserole.
2 cups shredded Colby Jack cheese, divided – Creamy and melty, the cheese is a comforting finish to the casserole.

Directions for Salsa Verde Chicken and Rice Casserole

Making the Salsa Verde Chicken and Rice Casserole is a straightforward process that will have your kitchen smelling amazing. Follow these steps for a delicious dish:

Prepare the Salsa Verde up to five days in advance if you’re making it homemade. If not, use store-bought green tomatillo salsa and proceed forth!
Preheat your oven to 375 degrees Fahrenheit. It’s essential to give your oven a head start to ensure even cooking.
Add the diced bell peppers, minced garlic, chopped chicken, chili powder, uncooked rice, and corn to a large casserole dish (13” x 9”). Mix them together to create a colorful and hearty base.
Stir in the salsa verde, chicken broth, and sea salt. Make sure to mix everything thoroughly so that the flavors meld beautifully.
Now, add in half of the shredded Colby Jack cheese (1 cup) to the mixture. This will melt into the casserole, creating a creamy texture.
Cover the casserole dish with foil and bake for 45 minutes. This helps retain moisture and keeps the chicken tender.
After 45 minutes, remove the foil and give everything a good stir. Then sprinkle the remaining cheese (1 cup) evenly over the top.
Set your oven to broil on high and broil for 5 to 8 minutes, or until the cheese is golden-brown and bubbling. Keep an eye on it to avoid burning!
Once done, serve the Salsa Verde Chicken and Rice Casserole with any additional toppings of your choice, such as cherry tomatoes, avocado slices, lime wedges, cilantro, or a dollop of sour cream. Enjoy!

Things Worth Knowing

Prep Ahead: You can prepare the Salsa Verde in advance to save time. It can be stored in the refrigerator for up to five days.
Storage: Store any leftovers in an airtight container in the refrigerator for up to one week.
Reheating: When reheating, add a splash of chicken broth to keep the casserole moist. Reheat in the oven or microwave until warmed through.
Serving Suggestions: This dish pairs well with a fresh green salad or tortilla chips for added crunch.

Make It Your Own

Feel free to customize your Salsa Verde Chicken and Rice Casserole to suit your taste. Here are some ideas:

Cheese Variety: Experiment with different types of cheese. Try cheddar, mozzarella, or pepper jack for a spicy kick.
Add Vegetables: Consider adding other vegetables like diced tomatoes, zucchini, or black beans for extra nutrients and flavor.
Spice Level: Adjust the chili powder to your preference. Add chopped jalapeños for more heat!
Serving Size: Make smaller portions in individual ramekins for a fun presentation at a dinner party.
Side Options: Serve it with tortillas or a side of guacamole for a complete meal.
Freezing: This casserole freezes well. Assemble and freeze before baking. Just thaw and bake when ready to enjoy.
Garnish: Top with fresh herbs like cilantro or parsley for a burst of freshness.

Serving This Salsa Verde Chicken and Rice Casserole

The Salsa Verde Chicken and Rice Casserole is perfect for various occasions and gatherings. Here are some serving suggestions:

Family Dinners: This dish makes a fantastic centerpiece for family dinners, bringing everyone together around the table.
Potlucks: It’s a great option for potlucks or gatherings since it serves a crowd and is easy to transport.
Casual Get-Togethers: Serve it at casual get-togethers with friends, pairing it with refreshing drinks.
Seasonal Meals: This casserole is perfect for any season. In summer, pair it with a light salad; in winter, serve with warm bread.
Leftovers: Store leftovers in an airtight container. They’ll last up to a week in the fridge, making for quick lunches or easy dinners.
Meal Prep: This dish can be a part of your weekly meal prep. Make it on the weekend and enjoy it throughout the week.

FAQ

Absolutely! You can prepare the entire casserole in advance. Just assemble the dish without baking it and cover it tightly with foil or plastic wrap. Store it in the refrigerator for up to two days. When you’re ready to cook, simply bake it straight from the fridge. There may be a small increase in cooking time, so just keep an eye on it.

The Salsa Verde Chicken and Rice Casserole pairs well with a variety of sides. Consider serving it with a light green salad, guacamole, or tortilla chips for added crunch. You can also offer toppings such as sour cream, diced avocado, or fresh cilantro to allow everyone to customize their servings.

Yes, this casserole freezes wonderfully! To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and foil. When ready to eat, thaw it in the refrigerator overnight and bake until heated through. It’s a great meal prep option for busy weeks!

Definitely! While I love using Colby Jack cheese for its creamy melt, you can experiment with different cheeses to suit your taste. Cheddar, mozzarella, or pepper jack are all delicious alternatives that will complement the flavors of the casserole beautifully.

Conclusion

The Salsa Verde Chicken and Rice Casserole is truly a special dish that brings warmth and flavor to your table. It’s comforting, easy to make, and customizable, making it perfect for any occasion. I encourage you to try it for your next family dinner or gathering; it’s sure to impress and satisfy everyone. Enjoy the rich flavors and the memories it will create around your table!