Salsa Verde Chicken Casserole is mega creamy, cheesy, and mildly spicy – the best dish to serve to a crowd! The simplicity of this dish is the fact that it may be made as a one-pan meal, in an oven-proof skillet or casserole dish.
Salsa Verde Chicken is a satisfying skillet meal which can be made ahead of time and is guaranteed to comfort those who eat it.
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This salsa verde chicken casserole dish is all things crave-worthy: creamy, cheesy, and mildly spicy. There is so much flavor packed into each bite, and it is still gluten free, as well.
It is the best meal to prep ahead of time and then serve to a hungry crowd.
Luckily, this dish can be made as a one-pan meal, so you will save time and energy during cleanup. Just transfer this simple skillet meal into a casserole dish if your large skillet is not oven-proof.
If you want to adapt this recipe to be completely homemade, try making this Tomatillo Enchilada Sauce to use in place of store-bought salsa verde.
You can also pair this delicious casserole with lighter sides such as, Avocado Cabbage Slaw and Cauliflower Green Bean Salad.
Why This Recipe Works
This one skillet meal is easy to prepare for days when you are short on time. It uses simple ingredients which are family friendly and easily accessible. This comforting dish is sure to be enjoyed by every member of the family.
Salsa Verde Chicken Casserole is super flavorful and can easily be prepared ahead of time. Try meal prepping this dish to serve later in the week or to serve to a large crowd of family and friends.
This dish is naturally gluten free. The cheesy chicken is high in protein and the rice makes this dish a bit more filling.
How To Make A Salsa Verde Chicken Casserole
Ingredients
- Chicken: any cut of boneless chicken that you prefer will work. I tend to use chicken breasts, but thighs work just as well. You can even use leftover or rotisserie chicken to make this recipe even quicker to prepare.
- Chicken Stock: if you are gluten free, ensure that your chicken stock is also gluten free.
- Rice: you can use white or brown rice. You will want to have about 2 cups cooked.
- Seasonings: salt, pepper, ground cumin
- Salsa Verde: you can use store bought or make your own. I have a Tomatillo Enchilada Sauce that works perfectly in this casserole that I highly recommend! You can even make it ahead of time.
- Cheese: cream cheese and Monterey Jack
- Optional Garnishes: cilantro, lime, avocado, sour cream
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Cut the chicken into bite size pieces, cut the cream cheese into 1-inch cubes and shred the Monterey Jack cheese.
Chef’s Tip: it is recommended to shred the cheese from a block. Pre-shredded bags of cheese contain added starches and don’t melt as well. They may also leave a grittier texture to the dish.
Create!
Prepare the rice as directed on the package.
Meanwhile, heat olive oil in a large skillet over medium-high. Add the chicken and season with salt, pepper and cumin. Cook until no longer pink in the center, about 5-7 minutes.
Stir in the salsa verde and chicken stock. Your sauce shouldn’t be too thick. If it is, gradually add more chicken stock to thin it out a little.
Stir in the cooked rice, then transfer to a 9-inch square baking dish (or equivalent). If you are using an oven-proof skillet, you can opt to leave it in the skillet.
Top with Monterey Jack cheese.
Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake another 10 minutes or until the cheese is hot and bubbly.
Chef’s Tip: you can also put the casserole under the broiler for a minute or two to brown the cheese more, if desired.
Present!
Serve with fresh cilantro, slices of lime, jalapeño pepper slices, avocado, sour cream and/or extra salsa verde, if desired.
Tips and Techniques
- You can use any cut of boneless chicken that you like for this recipe. You can also leftover or rotisserie chicken to make this recipe even quicker.
- Shred the cheese from a block for the best results. Pre-shredded bags of cheese have added starch which doesn’t melt as smoothly and may give your dish a bit of a grainy texture.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
Can You Freeze A Salsa Verde Chicken Casserole?
While you can freeze this casserole, either before or after baking it, the consistency will change once thawed and reheated due to the cream cheese in it.
Do You Cook Chicken Before Adding It To A Casserole?
In this recipe, the chicken is cooked before adding it to the baking dish. You can add the chicken raw, but may need to increase the cook time. Chicken needs to reach an internal temperature of 165ºF to be safe for consumption.
What Can I Serve With A Chicken Casserole?
There are many sides that pair perfectly with a variety of chicken casseroles. Some ideas are:
- Lemon Roasted Broccoli & Sweet Potatoes
- Roasted Brussels Sprouts with Lemon Mustard Dressing
- Roasted Chili Spiced Carrots
- Crispy Oven Roasted Potato Wedges
- Sweet Potatoes and Apples with Cinnamon & Maple
- White Queso Dip and Chips
- Lyonnaise Salad
- Roasted Apple Arugula Salad
More Chicken Casserole Recipes
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Salsa Verde Chicken Casserole
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 (may need more or less)
- 1 cup salsa verde (or Tomatillo Enchilada Sauce)
- 1 1/2 cups Monterey jack cheese
Instructions
- Prepare the rice as directed on the package.
- Meanwhile, heat olive oil in a large skillet over medium-high. Add the chicken and season with salt, pepper and cumin. Cook until no longer pink in the center, 5-7 minutes.
- Add the cream cheese and continue to cook until it's melted and creamy.
- Stir in the salsa verde and chicken stock. Your sauce shouldn't be too thick. If it is, gradually add more chicken stock to thin it out a little.
- Stir in the cooked rice, then transfer to a 9-inch square baking dish (or equivalent). If you are using an oven-proof skillet, you can opt to leave it in the skillet.
- Top with the shredded Monterey Jack cheese and cover with aluminum foil.
- Bake 15 minutes, then remove the foil and bake another 10 minutes or until the cheese is hot and bubbly.
- If you want to brown the cheese on top, remove the casserole from the oven and turn on the broiler. Place the casserole under the broiler for 1-2 minutes, watching closely to prevent burning.
- Top with cilantro and/or jalapeno peppers and serve with slices of lime, sour cream and/or more salsa verde, if desired.
Notes
Tips and Techniques
- You can use any cut of boneless chicken that you like for this recipe. You can also use leftover or rotisserie chicken to make this recipe even quicker.
- Shred the cheese from a block for the best results. Pre-shredded bags of cheese have added starch which doesn’t melt as smoothly and may give your dish a bit of a grainy texture.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
