I’m sharing my Salsa Verde Casserole that blends shredded chicken, bright salsa verde, and rice into an unexpected weeknight dish readers keep asking about.

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I love a recipe that makes you do a double take, and this Salsa Verde Chicken And Rice Casserole is one of those. I toss bright salsa verde and piles of shredded cooked chicken into a baking dish and suddenly ordinary dinner feels like an idea worth stealing from a friend.

If you ever wondered What To Do With Salsa Verde you might be surprised how it turns simple pantry things into something electric. This is not precious cooking, its bold, a little messy, and oddly addicting.

I promise you, the first bite will make you rethink your weeknight rotation.

Ingredients

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cooked long grain rice adds carbs and comfort, soaks up sauce and keeps casserole hearty.
Shredded chicken brings protein and savory flavor, keeps the dish filling and familiar.
Tomatillo salsa adds bright tang a little heat and fresh herbal notes.
Melty Monterey Jack gives creaminess, sodium and fat but total comfort food satisfaction.
Black beans add fiber plant protein and earthiness, they stretch the meal without extra meat.
Sour cream smooths the sauce, adds tang and richer mouthfeel, higher in fat though.
cilantro and lime brighten flavors and add freshness, a citrus lift to heavy bites.

Ingredient Quantities

3 cups cooked long grain white rice (about 1 1/4 cups uncooked)

3 cups shredded cooked chicken, about 1 rotisserie chicken

1 1/2 cups salsa verde (12 to 16 oz jar)

1 cup sour cream or Mexican crema

1 can (10.5 oz) condensed cream of chicken soup

2 cups shredded Monterey Jack or cheddar cheese, divided

1 cup frozen corn, thawed (optional)

1 can (15 oz) black beans, drained and rinsed (optional)

1 small onion, finely chopped (about 3/4 cup)

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 cup chopped fresh cilantro

1 tbsp fresh lime juice

1 to 2 tbsp olive oil

Salt and freshly ground black pepper to taste

Cooking spray or 1 tbsp butter for the baking dish

How to Make this

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1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray or 1 tablespoon butter.

2. Heat 1 to 2 tbsp olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft, about 4 to 5 minutes; add the minced garlic, cook 30 seconds more then remove from heat.

3. In a large bowl combine 3 cups cooked long grain rice, 3 cups shredded cooked chicken (rotisserie chicken works great), the sautéed onion and garlic, 1 1/2 cups salsa verde, 1 cup sour cream or Mexican crema, 1 can (
10.5 oz) condensed cream of chicken soup, 1 tsp ground cumin, 1 tsp chili powder, 1 tbsp fresh lime juice, 1/2 cup chopped cilantro, salt and pepper to taste.

4. If using the optional veggies stir in 1 cup thawed frozen corn and 1 can (15 oz) drained and rinsed black beans now, fold gently so you dont mash the rice.

5. Stir in 1 cup of the shredded cheese (from the 2 cups), reserving the rest for the top; taste and adjust salt, pepper or lime as needed.

6. Transfer the mixture to the prepared baking dish, spreading it evenly and pressing down lightly so it holds together.

7. Sprinkle the remaining 1 cup shredded Monterey Jack or cheddar cheese over the top, tent loosely with foil and bake for 15 minutes.

8. Remove the foil and bake 5 to 10 more minutes until cheese is bubbly and edges are lightly browned; dont overbake or the creaminess will dry out.

9. Let the casserole rest 5 to 10 minutes before serving so it sets a bit, then garnish with extra chopped cilantro if you like and serve warm.

Equipment Needed

1. 9×13 baking dish (greased with spray or 1 tbsp butter)
2. Large mixing bowl
3. Skillet (10–12 inch) for sautéing onion and garlic
4. Measuring cups and spoons
5. Wooden spoon or spatula for stirring and folding
6. Chef’s knife and cutting board
7. Can opener and a colander to drain/rinse beans
8. Cheese grater (if shredding your own cheese)
9. Aluminum foil and oven mitts for baking and removing the dish

FAQ

Q: Can I make this ahead of time? A: Yes, you can assemble it, cover and refrigerate for up to 24 hours. Bake at 350 F for about 25 to 35 minutes or until hot and bubbly, add 10 minutes if you put it in the oven straight from the fridge. I usually let it sit 15 minutes before serving.

Q: Can I freeze the casserole? A: Yup. Freeze before baking for up to 2 months, wrapped well. Thaw overnight in the fridge then bake at 350 F for 40 to 50 minutes until heated through. You can also bake first, then freeze portions and reheat covered at 350 F until hot.

Q: Can I use brown rice or uncooked rice? A: Use cooked rice only. Brown rice works fine but cook it first and drain well, it may need a splash more liquid. Do not use uncooked rice in the casserole or it will end up mushy or unevenly cooked.

Q: How do I make it less spicy or more spicy? A: For milder, use a mild salsa verde and more sour cream or crema. For more heat, pick a hot salsa verde or stir in chopped jalapeño, chipotle or a few dashes of hot sauce. Taste the mix before baking so you can tweak it.

Q: Can I make a vegetarian version? A: Sure, skip the chicken and add extra black beans, more corn, sautéed peppers or roasted veggies. You might also add a little extra cheese or salsa to keep it moist and flavorful.

Q: How should I store leftovers and reheat them? A: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat a portion in the microwave or the whole dish covered in the oven at 350 F until hot, about 15 to 25 minutes depending on amount. Don’t overcook or the rice will dry out.

Salsa Verde Chicken And Rice Casserole Recipe Substitutions and Variations

Rice: swap the long grain white rice for cooked brown rice for more chew and nuttiness, or use cauliflower “rice” (about 3 cups cooked) for a low carb option, just squeeze/dry any extra moisture before baking.
Shredded cooked chicken: use shredded leftover turkey, canned chicken (drained) or for a vegetarian twist use cubed, well-pressed and pan-fried firm tofu — all work fine and keep the texture similar.
Sour cream or Mexican crema: plain Greek yogurt or crème fraîche are good subs, they give the same tang and creaminess, might be a little thicker so stir to loosen if needed.
Condensed cream of chicken soup: swap with condensed cream of mushroom or celery, or make a quick DIY binder by whisking 1 cup chicken broth, 1 cup milk, 2 tbsp flour and 2 tbsp butter over heat until thickened.

Pro Tips

1) Use day old rice or chill the rice first, it helps keep the casserole from getting gluey. If your rice is fresh, spread it on a rimmed sheet for 10 minutes to let steam escape, or toss with a teaspoon of oil so the grains stay separate. Dont mash the rice when you mix everything, you’ll end up with a mushy mess.

2) For extra creamy texture fold in 4 oz room temp cream cheese or an extra 1/3 cup crema/sour cream before baking. If you add more liquid, taste first since the condensed soup is already salty, you might not need any extra salt.

3) Taste and tweak before it goes in the oven. Canned soup and cheese can hide how much lime or cilantro you really need, so add most of your lime/cilantro at the end for brightness. A pinch of smoked paprika or a chopped jalapeño in the onion step gives a noticeable lift without changing the recipe.

4) Make ahead and reheat hacks: assemble and refrigerate for up to 24 hours, or freeze in portions. If baking from fridge, add 8 to 10 minutes to the bake time; if reheating slices, warm covered so it doesnt dry out, then uncover and broil 1 to 2 minutes to re-crisp the top but watch it closely so it doesnt burn.

Salsa Verde Chicken And Rice Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Salsa Verde Casserole that blends shredded chicken, bright salsa verde, and rice into an unexpected weeknight dish readers keep asking about.

Servings

servings

Calories

634

kcal

Equipment: 1. 9×13 baking dish (greased with spray or 1 tbsp butter)
2. Large mixing bowl
3. Skillet (10–12 inch) for sautéing onion and garlic
4. Measuring cups and spoons
5. Wooden spoon or spatula for stirring and folding
6. Chef’s knife and cutting board
7. Can opener and a colander to drain/rinse beans
8. Cheese grater (if shredding your own cheese)
9. Aluminum foil and oven mitts for baking and removing the dish

Ingredients

3 cups cooked long grain white rice (about 1 1/4 cups uncooked)
3 cups shredded cooked chicken, about 1 rotisserie chicken
1 1/2 cups salsa verde (12 to 16 oz jar)
1 cup sour cream or Mexican crema
1 can (10.5 oz) condensed cream of chicken soup
2 cups shredded Monterey Jack or cheddar cheese, divided
1 cup frozen corn, thawed (optional)
1 can (15 oz) black beans, drained and rinsed (optional)
1 small onion, finely chopped (about 3/4 cup)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
1 to 2 tbsp olive oil
Salt and freshly ground black pepper to taste
Cooking spray or 1 tbsp butter for the baking dish

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 baking dish with cooking spray or 1 tablespoon butter.
Heat 1 to 2 tbsp olive oil in a skillet over medium heat, add the finely chopped onion and cook until soft, about 4 to 5 minutes; add the minced garlic, cook 30 seconds more then remove from heat.
In a large bowl combine 3 cups cooked long grain rice, 3 cups shredded cooked chicken (rotisserie chicken works great), the sautéed onion and garlic, 1 1/2 cups salsa verde, 1 cup sour cream or Mexican crema, 1 can (
5 oz) condensed cream of chicken soup, 1 tsp ground cumin, 1 tsp chili powder, 1 tbsp fresh lime juice, 1/2 cup chopped cilantro, salt and pepper to taste.
If using the optional veggies stir in 1 cup thawed frozen corn and 1 can (15 oz) drained and rinsed black beans now, fold gently so you dont mash the rice.
Stir in 1 cup of the shredded cheese (from the 2 cups), reserving the rest for the top; taste and adjust salt, pepper or lime as needed.
Transfer the mixture to the prepared baking dish, spreading it evenly and pressing down lightly so it holds together.
Sprinkle the remaining 1 cup shredded Monterey Jack or cheddar cheese over the top, tent loosely with foil and bake for 15 minutes.
Remove the foil and bake 5 to 10 more minutes until cheese is bubbly and edges are lightly browned; dont overbake or the creaminess will dry out.
Let the casserole rest 5 to 10 minutes before serving so it sets a bit, then garnish with extra chopped cilantro if you like and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.