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Salsa Verde Chicken Casserole in a white, square baking dish with a lime and cilantro in the background
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5 from 5 votes

Salsa Verde Chicken Casserole

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: Chicken, Gluten Free, Mexican
Diet: Gluten Free
Servings: 6 servings
Calories: 519kcal

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.

Video

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 29g | Protein: 36g | Fat: 28g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 691mg | Potassium: 620mg | Fiber: 1g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 3mg | Calcium: 264mg | Iron: 1mg