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Salsa Verde Chicken Casserole

Salsa verde chicken casserole with tangy salsa verde, tender shredded chicken, and rice baked into a bubbling Tex-Mex casserole. Monterey jack cheese turns golden on top, then sour cream and cilantro finish it after baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Cooked chicken
  • 3 cup cooked chicken, shredded
Cooked white rice
  • 2 cup cooked white rice
Salsa verde
  • 1 jar (16 oz) salsa verde
White beans or pinto beans
  • 1 can (15 oz) white beans or pinto beans, drained
Frozen corn
  • 1 cup frozen corn, thawed
Sour cream
  • 1 cup sour cream
Ground cumin
  • 1 tsp cumin
Garlic powder
  • 1 tsp garlic powder
Monterey jack cheese
  • 2 cup Monterey jack cheese, shredded
Cilantro and jalapeños for serving
  • 1 Cilantro and jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Mix shredded chicken, cooked rice, salsa verde, beans, corn, sour cream, cumin, and garlic powder until fully combined.
  3. Transfer the mixture to the baking dish and spread evenly.
  4. Top with shredded Monterey jack cheese.
Bake and serve
  1. Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and the edges are bubbling.
  2. Serve topped with fresh cilantro and sliced jalapeños.

Notes

For best texture, use already-cooked rice and chicken so everything heats through evenly without drying out. Store leftovers covered in the refrigerator for up to 4 days; reheat in the microwave or in a 350°F oven until hot. Freezing is yes—freeze in an airtight container for up to 2 months and thaw overnight before reheating. For a lighter option, use reduced-fat Monterey jack and light sour cream.