Salsa Verde Chicken and Rice Casserole is a cozy, simple dish that combines tender chicken, fluffy rice, and a tangy, slightly spicy green salsa that brings everything to life. The salsa verde adds a fresh kick with flavors of tomatillos, cilantro, and a touch of lime, making the whole casserole comforting but never dull. It’s the kind of meal that fills your kitchen with a wonderful aroma and feels like a warm hug on a plate.
I love making this casserole when I want something easy but full of bright flavors. One of my favorite parts is how the rice soaks up all the salsa verde juices, keeping everything perfectly moist and flavorful. I usually toss in some cheese on top before baking to get a gooey, golden layer that everyone digs into as soon as it’s out of the oven. It’s a real crowd-pleaser that’s great for leftovers the next day.
For a little extra fun, I like to serve this casserole with a side of avocado slices and a dollop of sour cream or plain yogurt. It cools down the slight spice and makes each bite feel even more balanced and fresh. This dish quickly became one of my go-to weeknight recipes, especially when I’m craving something hearty but don’t want to spend a ton of time cooking.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works well here for a lean protein choice. You can swap it with cooked shredded rotisserie chicken or even turkey if you prefer. Leftovers or store-bought cooked chicken save time.
Salsa Verde: The star flavor in this dish! Use store-bought salsa verde for quick prep or homemade if you want it fresher and tangier. If you like milder heat, choose a mild salsa or reduce the amount slightly.
Rice: White rice is best as it absorbs the salsa flavors well. You can use brown rice, but it may need a bit more moisture or cooking time to become tender after baking.
Cheese: Monterey Jack or a Mexican cheese blend adds creaminess and meltiness. Mozzarella or mild cheddar can be used if you can’t find those. Sprinkle cheese on top for a nice golden finish.
Sour Cream: Adds a creamy tang that balances the spice. Greek yogurt is a great substitute if you want a lighter or thicker option, and it works just as well in baking.
How Do I Get the Best Texture and Flavor in This Casserole?
Mixing and baking this casserole evenly is key. Here are some tips to help:
- Use fully cooked chicken and rice to avoid drying out during baking.
- Mix salsa verde, spices, and sour cream well with rice and chicken for even flavor.
- Don’t overload the dish; a 9×13-inch pan works well to spread the casserole in a single layer for even baking.
- Sprinkle cheese on top near the end of mixing and again before baking for a great crust.
- Bake uncovered so the top gets bubbly and lightly golden, then let it rest after baking—this helps it set and makes it easier to serve.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even baking and easy serving.
- Mixing bowl – for combining chicken, rice, salsa, and spices thoroughly.
- Measuring cups and spoons – to get your ingredients just right.
- Spoon or spatula – to mix everything gently without smashing the rice.
- Oven mitts – to safely handle the hot casserole dish when removing from the oven.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded pork or ground beef for a different meat twist.
- Add black beans or corn to boost fiber and add a sweet, hearty touch.
- Stir in diced green chilies or jalapeños for more heat and flavor complexity.
- Mix in chopped fresh spinach or kale for a veggie boost that blends well.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked white rice (about 1 cup uncooked)
- 2 cups cooked chicken breast, cubed or shredded
- 1 1/2 cups salsa verde (store-bought or homemade)
- 1 cup shredded Monterey Jack or Mexican blend cheese, divided
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- Cooking spray or a bit of oil for greasing the casserole dish
How Much Time Will You Need?
This casserole takes about 10 minutes to prepare and roughly 25-30 minutes to bake in the oven. After baking, allow it to rest for 5 minutes before serving. In total, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
First, preheat the oven to 350°F (175°C). Lightly grease your 9×13-inch casserole dish with cooking spray or a little oil to prevent sticking.
2. Mix the Ingredients:
In a large bowl, combine the cooked rice, cooked chicken, salsa verde, 3/4 cup of the shredded cheese, sour cream, chopped cilantro, onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together until it’s well mixed and the flavors are combined evenly.
3. Assemble the Casserole:
Transfer the mixture into the greased casserole dish. Spread it out evenly so it bakes uniformly. Sprinkle the remaining 1/4 cup of cheese over the top to create a cheesy crust.
4. Bake and Rest:
Bake the casserole uncovered in the preheated oven for 25-30 minutes, until it’s heated through and the cheese on top is melted, bubbly, and starting to turn golden. When it’s done, take it out and let it rest for 5 minutes—this helps it set and makes it easier to serve.
5. Serve and Enjoy:
Before serving, garnish with some extra fresh cilantro for a splash of color and fresh flavor. This dish is delicious on its own or served alongside sliced avocado, sour cream, or a crisp fresh salad.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or quickly in cold water. Pat the chicken dry to avoid extra moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole assembly and refrigerate it, covered, for up to 24 hours before baking. When ready to cook, bake it a few extra minutes if needed to ensure it’s heated through.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Substitute Brown Rice for White Rice?
Yes, but brown rice may require a little more liquid or longer baking time to become tender. Make sure your brown rice is fully cooked before mixing it with other ingredients to avoid dryness.
