Servings: 6 Servings
Salsa Verde Chicken and Rice Casserole
A delightful cheesy Mexican-inspired chicken and rice casserole featuring tomatillo salsa verde. Put it on repeat for busy evenings!
Ingredients
- 1 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 fresh, or canned corn
- 1 ¼ cups salsa verde
- 1 ½ cups low-sodium chicken broth
- 1 tsp sea salt to taste
- 2 cups shredded Colby Jack cheese divided**
Instructions
- Prepare the Salsa Verde up to 5 days in advance if you're making it homemade. If not, use store-bought green tomatillo salsa and proceed forth!
- Preheat the oven to 375 degrees Fahrenheit.
- Add the bell peppers, garlic, chopped chicken, chili powder, white rice, and corn to a large (13” x 9”) casserole dish or baking dish.
- Stir in the salsa verde, chicken broth, and sea salt and stir well.
- Similarly, stir in half (1 cup) of the grated cheese.
- Cover the casserole dish with foil and bake for 45 minutes. Remove the foil, give everything a stir, then sprinkle with the remaining (1 cup) of grated cheese.
- Turn your oven on the high broil setting and broil for 5 to 8 minutes, or until the cheese is golden-brown.
- Serve the salsa verde chicken and rice bake with any additional toppings, such as cherry tomatoes, avocado, lime wedges, cilantro, sour cream, etc.
Notes
*I use basmati white rice. Go with a long-grain white rice for best results.
**Use your favorite cheese such as cheddar, mozzarella, jack cheese, etc.
If you have leftovers, cover the casserole dish with plastic wrap and store in the refrigerator for up to 7 days.
Nutrition
Serving: 1Serving (of 6), Calories: 371kcal, Carbohydrates: 31g, Protein: 30g, Fat: 14g, Fiber: 3g, Sugar: 6g