Description
Salsa Verde Chicken and Rice Casserole is a colorful and hearty dish that combines tender chicken, zesty salsa verde, and fluffy rice. Perfect for busy weeknights or gatherings, this easy-to-make casserole is packed with flavor and can be customized with your favorite ingredients. With its cheesy top and vibrant presentation, this dish promises to be a crowd-pleaser every time.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup salsa verde
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup shredded cheddar cheese
- Optional: ¼ cup chopped fresh cilantro and juice of 1 lime
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with nonstick spray.
- Season chicken with salt and pepper; heat olive oil in a skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Allow cooling slightly before dicing.
- Cook rice in chicken broth according to package directions (typically simmer for about 15-20 minutes).
- In the prepared baking dish, combine diced chicken, cooked rice, black beans, salsa verde, lime juice, and half of the shredded cheese; stir well.
- Spread mixture evenly in the dish, top with remaining cheese, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.
- Let cool slightly before serving; garnish with chopped cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approx. 300g)
- Calories: 395
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg