Cozy Salsa Verde Chicken and Rice Casserole Recipe

Salsa Verde Chicken and Rice Casserole Recipe is like a warm hug on a chilly evening. Imagine the comforting aroma of tender chicken mingling with zesty salsa verde and fluffy rice, creating a dish that sings with flavor and coziness. This casserole is perfect for those days when you want something hearty without spending hours in the kitchen or when you need to feed an army of hungry friends.

There’s a special memory attached to this recipe; the first time I made it, my friends thought I had transformed into a culinary genius overnight. Little did they know, it was just a one-pot wonder! Whether it’s a cozy family dinner or a potluck party, this dish is bound to steal the spotlight and leave everyone asking for seconds.

I still remember the first time I served this at a friend’s gathering—everyone went back for thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust based on your crowd size.
• Salsa Verde: Choose a good-quality store-bought salsa or homemade if you’re feeling adventurous.
• Long-Grain White Rice: Rinsing before cooking helps achieve that perfect fluffy texture.
• Chicken Broth: Opt for low-sodium broth to keep things flavorful without overwhelming saltiness.
• Cheddar Cheese: Shredded cheese adds that gooey factor; feel free to mix it up with pepper jack for some heat!
• Onion: One medium onion, diced finely; it brings sweetness and depth when sautéed.
• Garlic Cloves: Fresh garlic cloves really elevate the dish; about two should do the trick.
• Olive Oil: A bit of olive oil helps sauté the onions and garlic beautifully.
• Black Beans (optional): Canned black beans add protein and fiber if you want to boost nutrition.
• Cilantro (for garnish): Fresh cilantro adds brightness—don’t skip it unless you’re Team No-Cilantro!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Salsa Verde Chicken and Rice Casserole Recipe

Prepare Your Chicken and Rice Base: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add olive oil. Sauté diced onions until they turn translucent and fragrant. Toss in minced garlic and cook until aromatic.

Add Salsa Verde and Chicken: Stir in salsa verde and chicken broth, mixing everything well. Add your chicken breasts into the skillet, ensuring they’re coated in that zesty goodness. Cover and simmer for about 10 minutes until chicken is cooked through.

Mix in Rice: Remove the chicken breasts from the skillet after cooked, shredding them before returning them to the mix. Then stir in rinsed rice until everything is evenly combined.

Add Cheese & Bake: Sprinkle shredded cheddar cheese on top of your mixture for that irresistible cheesy layer. Transfer everything into a greased baking dish, spreading evenly.

Bake It Up: Cover your casserole with foil and bake in preheated oven for about 25 minutes. Remove foil during the last 10 minutes so cheese can get bubbly and golden brown.

Garnish & Serve: Once baked, let it cool for a few moments before garnishing with fresh cilantro. Serve warm with extra salsa verde on hand—because why not?

And there you have it—a scrumptious Salsa Verde Chicken and Rice Casserole ready to impress! Not only does it taste incredible, but it also fills your home with heavenly aromas that will have everyone drooling long before dinner hits the table! Enjoy every delightful bite!

Perfecting the Cooking Process

Start by searing the chicken to lock in moisture, then cook rice while preparing the salsa verde. This sequence ensures everything finishes at the same time, making your life much easier.

Add Your Touch

Feel free to swap white rice for brown or add black beans for extra protein. You can also experiment with different salsas if you’re feeling adventurous.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warmed through, ensuring it doesn’t dry out.

Cooking this dish reminds me of that one family gathering when everyone kept coming back for seconds. My cousin even asked for my “secret” recipe, which made me chuckle since it’s so simple!

FAQ

Can I use frozen chicken in this recipe?

Yes, but ensure it’s fully thawed before cooking for even results.

What sides pair well with Salsa Verde Chicken and Rice Casserole?

A fresh garden salad or steamed veggies complement this dish perfectly.

How can I make this recipe spicier?

Add extra jalapeños or use a spicy salsa verde to kick up the heat!

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Salsa Verde Chicken and Rice Casserole

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Warm and comforting, this Salsa Verde Chicken and Rice Casserole is a delicious one-pot meal perfect for busy weeknights or gatherings. The tender chicken, zesty salsa verde, and fluffy rice meld together to create a flavorful dish that will have everyone coming back for seconds. Easy to prepare and customizable, it’s sure to impress your family and friends alike!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 6 people. 1x
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup salsa verde
• 1 cup long-grain white rice (rinsed)
• 2 cups low-sodium chicken broth
• 1 cup shredded cheddar cheese
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 1 tbsp olive oil
• 1 can black beans (optional, drained and rinsed)
• Fresh cilantro (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). In a skillet over medium heat, add olive oil and sauté the diced onion until translucent. Add minced garlic and cook until fragrant.
2. Stir in salsa verde and chicken broth; mix well. Add chicken breasts, ensuring they are coated in the mixture. Cover and simmer for about 10 minutes until chicken is cooked through.
3. Remove chicken from the skillet, shred it, then return it to the mixture. Stir in rinsed rice until evenly combined.
4. Sprinkle shredded cheddar cheese on top of the mixture in a greased baking dish.
5. Cover with foil and bake for 25 minutes. Remove foil during the last 10 minutes to allow cheese to get bubbly and golden brown.
6. Let cool slightly before garnishing with fresh cilantro. Serve warm with extra salsa verde.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 405
• Sugar: 2g
• Sodium: 550mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg

Keywords: For added nutrition, include black beans for protein and fiber. Feel free to substitute long-grain white rice with brown rice for a different texture. To spice things up, use a spicy salsa verde or add jalapeños.