Salsa Verde Chicken Casserole
A quick and flavorful casserole using shredded chicken, brown rice, black beans, and salsa verde, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works great
- 1 cup salsa verde Use mild or hot depending on preference
- 1 cup cooked brown rice Swap for quinoa or cauliflower rice for low-carb
- 1 cup black beans Drained and rinsed
- 1 cup corn kernels Fresh, frozen and thawed, or canned drained
- 1 cup shredded cheese Cheddar or Monterey Jack — use dairy-free cheese for vegan
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar.
- In a large mixing bowl, combine shredded chicken, salsa verde, cooked brown rice, black beans, corn, cumin, garlic powder, salt, and pepper. Stir until everything is evenly distributed.
Baking
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheese evenly over the top.
- Bake in the preheated oven for 25–30 minutes, until the cheese is melted and bubbly and the casserole is heated through. Finish under the broiler for 1–2 minutes for browned cheese, watching closely.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Notes
If using raw chicken, poach or roast it first and shred. For a creamier texture, stir in 1/4 to 1/2 cup plain Greek yogurt or sour cream before baking. Taste and adjust salt before baking due to varying sodium levels in salsa verde.