Salsa Verde Chicken and Rice Casserole
The ultimate comfort food, Salsa Verde Chicken and Rice Casserole is creamy, cheesy, and bursting with flavor. This easy weeknight dinner is loved by the whole family! Try it tonight for a meal that will leave everyone craving more!
Equipment
- Oven
- Grater
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
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
Instructions
- 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 green bell pepper, 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!
Notes
- Tip 1: I use basmati white rice. Go with a long-grain white rice for best results.
- Tip 2: Use your favorite cheese such as cheddar, mozzarella, jack cheese, etc.
- Tip 3: If you have leftovers, cover the casserole dish with plastic wrap and store in the refrigerator for up to 7 days.