This salsa verde chicken casserole is a cozy, hands-off weeknight meal. It blends tender shredded chicken, tangy green salsa, warm rice, corn, and black beans into a creamy, cheesy bake. The top turns bubbly and golden in the oven. The flavors are bright from the salsa and cilantro, with a comforting, creamy texture from the sour cream and cheese. If you enjoy hearty one-dish dinners, pair it with a simple green salad or try a similar crowd-pleaser like baked potato chicken broccoli casserole for another easy family-friendly option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes (20 minutes covered + 10–15 minutes uncovered)
- Total Time: 50 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 460 kcal
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 18 g
- Fiber: 7 g
- Sugar: 4 g
- Sodium: 820 mg
Why Make This Salsa Verde Chicken Casserole
This casserole is fast, flavorful, and forgiving. It uses simple pantry and fridge staples. The salsa verde gives the dish a bright, slightly tangy heat. The shredded chicken keeps it filling and high in protein. Rice and beans make it hearty. The cheese melts into a creamy topping that makes every bite comforting. It’s great for busy weeknights, potlucks, or meal prep. It reheats well and keeps its texture.
How to Make Salsa Verde Chicken Casserole
The method is straightforward: mix, layer, and bake. You can use leftover chicken or rotisserie chicken to cut prep time. Taste the salsa verde first to judge salt and spice levels. Stir gently so the rice stays fluffy. Use a 9×13-inch dish for even baking. Cover while baking to keep moisture, then uncover so the cheese browns.
Ingredients:
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 2 cups cooked rice
- 1 cup corn (canned or frozen)
- 1 cup black beans (drained and rinsed)
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little oil or nonstick spray. If using frozen corn, thaw it first. Have the shredded chicken and cooked rice ready.
Step 2: Mixing
In a large mixing bowl, combine the cooked shredded chicken, salsa verde, cooked rice, corn, black beans, cumin, salt, and pepper. Stir until everything is evenly mixed and coated with salsa verde.
Step 3: Cooking
Spread half of the mixture in the bottom of the greased 9×13-inch baking dish. Spread half of the sour cream over the top, followed by half of the cheese. Repeat the layers with the remaining mixture, sour cream, and cheese on top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.
Step 4: Finishing
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh cilantro if desired. Serve warm.
How to Serve Salsa Verde Chicken Casserole
- Serve with a crisp green salad to balance the richness.
- Add lime wedges for a fresh squeeze of citrus.
- Offer avocado slices or a quick pico de gallo on the side.
- For a low-carb option, serve over cauliflower rice or with roasted vegetables.
- This casserole works for casual dinners, potlucks, or packed lunches.
How to Store Salsa Verde Chicken Casserole
- Refrigerator: Cover tightly and store for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave single servings.
- Freezer: Cool completely, then wrap the casserole dish tightly with foil and plastic wrap or transfer portions to freezer containers. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Add a splash of water or chicken broth before reheating to restore moisture.
Expert Tips for Perfect Salsa Verde Chicken Casserole
- Use rotisserie or leftover chicken to save time.
- Taste the salsa verde first. If it’s very salty, reduce added salt. If mild, add a pinch of chili powder or a few dashes of hot sauce.
- For extra creaminess, fold the sour cream into the filling instead of layering.
- Use day-old rice or rinse freshly cooked rice with cold water to prevent clumping.
- Let the casserole rest 5 minutes after baking so it sets and slices cleanly.
- For a golden crust, broil for 1–2 minutes at the end—watch closely to avoid burning.
Delicious Variations
- Chicken Verde Enchilada Style: Stir in a can of drained enchilada-style corn and top with pepper jack cheese for more spice.
- Southwestern Veggie: Add diced bell peppers and chopped onion to the mix for extra texture and color. Sauté first if you prefer them soft.
- Creamy Chipotle: Replace half the salsa verde with chipotle salsa for a smoky flavor.
- Low-Carb Swap: Replace rice with riced cauliflower and bake a little less time to keep it moist.
- Cheesy Taco Twist: Mix in a packet of taco seasoning and top with crushed tortilla chips for crunch.
Frequently Asked Questions
-
Can I use fresh-made salsa verde instead of jarred?
Yes. Fresh salsa verde brightens the dish and often reduces sodium. Taste it first and adjust salt. Roasted tomatillos add a nice depth. -
Can I make this casserole vegetarian?
Yes. Replace the chicken with extra black beans, cooked lentils, or seasoned tofu. You may want to add vegetables like zucchini or bell pepper for bulk. -
How do I prevent the rice from becoming mushy?
Use cooked rice that is slightly dry or day-old. Avoid overmixing the filling. If your rice is very soft, reduce the sour cream slightly. -
Is it safe to freeze this casserole?
Yes. Freeze for up to 2 months. Wrap tightly. Thaw overnight in the fridge before reheating in the oven. -
Can I make this ahead of time?
Assemble the casserole and refrigerate, covered, for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge. -
How can I make it spicier or milder?
To spice it up, add chopped jalapeño, chipotle in adobo, or a hotter salsa. To mellow it, use mild salsa verde and stir in a bit more sour cream. -
What sides go well with this dish?
A crisp green salad, roasted vegetables, lime-cilantro slaw, or warm tortillas all complement this casserole.
Conclusion
This Salsa Verde Chicken Casserole is a simple, bright, and satisfying meal that comes together fast. It balances creamy cheese and sour cream with the tang and heat of salsa verde, plus the heartiness of rice and beans. It’s forgiving, easy to adapt, and great for leftovers. For another take or printable version, see this Salsa Verde Chicken Casserole Recipe. Enjoy baking, and don’t be afraid to tweak the spices to make it your own.
Print
Salsa Verde Chicken Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A cozy and flavorful casserole featuring shredded chicken, tangy salsa verde, rice, corn, and black beans, all baked with creamy cheese on top.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 2 cups cooked rice
- 1 cup corn (canned or frozen)
- 1 cup black beans (drained and rinsed)
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked chicken, salsa verde, rice, corn, black beans, cumin, salt, and pepper. Stir until mixed.
- Spread half the mixture in the baking dish, layer half of the sour cream and cheese, and repeat the layers with the remaining ingredients. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving, garnished with fresh cilantro.
Notes
Use rotisserie chicken to save time or for a vegetarian version, replace chicken with extra black beans or lentils.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 70mg
