Description
Salsa Verde Chicken Casserole is mega creamy, cheesy, and mildly spicy – the perfect one-pan meal for feeding a crowd.
Ingredients
- 1 cup jasmine rice (or any long grain white or brown rice)
- 1 tablespoon extra virgin olive oil
- 1 1/2 pounds boneless, skinless chicken (cut into bite size pieces)
- Salt (to taste)
- Pepper (to taste)
- 1/2 teaspoon ground cumin
- 8 ounces cream cheese
- 1/4 cup chicken stock (more if needed)
- 1 cup salsa verde
- 1 1/2 cups Monterey Jack cheese
Instructions
- Prepare the rice according to package directions.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and cumin, and cook until no longer pink (5–7 minutes).
- Add cream cheese and cook until melted and creamy.
- Stir in salsa verde and chicken stock. Adjust consistency if needed.
- Mix in cooked rice, then transfer to a baking dish or use an oven-proof skillet.
- Top with Monterey Jack cheese and cover with foil.
- Bake for 15 minutes, then uncover and bake another 10 minutes until bubbly.
- Optional: Broil 1–2 minutes to brown the cheese.
- Serve with cilantro, jalapeños, lime, sour cream, or extra salsa verde if desired.
Notes
- Use any boneless chicken or rotisserie chicken to save time.
- Freshly shred cheese for smoother melting.
- Store leftovers in the fridge for up to 3–4 days.
- Nutritional values are estimates and may vary.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican