Look, I get it. After a long day, the very thought of cooking feels like climbing a mountain. But dinner still has to happen, right? That’s why I live and breathe for easy, dump-and-bake recipes, and trust me when I say my Salsa Verde Chicken Rice Casserole is the reigning champion of weeknight comfort food in our house. It’s zesty, it’s cheesy, and it’s packed with flavor from that tangy salsa verde—way more exciting than your standard cream-of-something soup affair!
Honestly, this recipe popped up when I was trying to use up leftover rotisserie chicken and realized I had three neglected cans in the pantry. It works no matter what. It’s quick to mix up—seriously, 10 minutes tops—and knowing it ticks all the boxes for a hearty meal without needing me hovering over the stove makes it indispensable. If you need dinner that tastes like you worked hard but didn’t, stick around! For other easy dinner heroes you might love, check out my guide on cheesy chicken broccoli and rice; it’s cut from the same simple cloth.
Why This Salsa Verde Chicken Rice Casserole is a Weeknight Winner
When I need dinner on the table fast without turning my kitchen into a disaster zone, this casserole is my first call. You’ll see why it earned its spot as a family favorite:
- It’s lightning fast to assemble. We’re talking 10 minutes of actual work before it goes into the oven.
- Cleanup is a dream! Everything happens in one big bowl and then the casserole dish.
- That salsa verde really wakes things up. It’s satisfying savory comfort food, but with a little Mexican kick.
- It’s so easy to adapt! If you need a make-ahead meal, this is your guy. You can check out my tips on other easy throw-together meals, like my famous walking taco casserole, in my other posts!
Ingredients for Your Salsa Verde Chicken Rice Casserole
Don’t even think about substituting half of these items; they are the foundation! When you gather your ingredients for this Salsa Verde Chicken Rice Casserole, make sure everything is measured out. I always use my biggest mixing bowl so I can really get things incorporated without flinging soup everywhere—trust me on that one!
Here is exactly what you need for a full 9×13 dish:
- 2 cups cooked, shredded chicken (Rotisserie is my secret weapon here!)
- 1 (15 ounce) can salsa verde (Get the one you love, regular or hot!)
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup uncooked long-grain white rice
- 1 cup water
- 1 cup shredded Monterey Jack cheese (Make sure it’s real cheese, not the pre-cut stuff, if you can!)
- 1 teaspoon chili powder
If you’re looking for ways to use up extra cooked chicken in other recipes, take a peek at how I use it in my savory chicken fried rice. It’s a great way to prep ahead!
Step-by-Step Instructions for the Salsa Verde Chicken Rice Casserole
This part is honestly the best because it’s mostly mixing, not actual cooking. You’re going to see how fast this comes together! Just follow these steps sequentially, and you’ll have dinner baking away before you know it. Remember to grab your biggest bowl!
Prepping and Combining the Salsa Verde Chicken Rice Casserole Base
First things first, get your environment ready. You need to preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) right away. While that’s warming up, take a 9×13 inch baking dish and just give it a quick light grease—a little spray or dab of butter works fine.
Now, the big mix! In that large bowl, dump everything except the cheese. That means your shredded chicken, your beautiful salsa verde, that can of cream of chicken soup, the uncooked rice, the cup of water, and the chili powder. Stir it all together until you feel like everything is hugging nicely. Don’t skimp on the mixing; you want that uncooked rice to be evenly coated!
Pour that glorious mix into your prepared dish and make sure it’s spread out flat. You want the rice to cook evenly, so use a spatula to smooth the top surface.
Baking and Finishing the Salsa Verde Chicken Rice Casserole
This is the hands-off part, which I love! Tightly cover that baking dish with aluminum foil—this traps the steam needed to cook that rice. Pop it into the oven and let it bake for 45 minutes. You’ll probably smell it getting good about halfway through!
When 45 minutes is up, carefully pull the dish out (watch that steam!). Take the foil off, sprinkle that Monterey Jack cheese evenly over the top—make sure you get the edges too! Put it back in the oven, uncovered, and bake for another 10 to 15 minutes. We’re looking for bubbly cheese that’s perfectly golden.
This last step is non-negotiable, even if you’re starving! Let the Salsa Verde Chicken Rice Casserole rest for 5 whole minutes after it comes out. This lets the liquids settle down so you get beautiful, fluffy rice instead of soupy rice. If you want to see how I manage quick sides for meals like this, check out my thoughts on chicken quesadillas, as the side possibilities are similar!
Expert Tips for the Perfect Salsa Verde Chicken Rice Casserole
I’ve made this recipe enough times that I know all the little tricks now, and I want to save you from any possible texture mishaps! The best thing you can do is use a good quality rotisserie chicken—it saves so much time, and the flavor is usually better than my sad weeknight shredded attempts.
If you really want some heat that sings, use the hot variety of salsa verde like the jar suggests. But here’s a little thing I started doing: I rinse the uncooked rice quickly before I add it to the mix. It gets rid of some extra starch, and I swear the final texture of the rice inside the casserole is fluffier and less gummy. You can find another great use for leftover chicken in my chicken fried rice recipe if you end up with too much!
Also, don’t be scared of the soup! That cream of chicken soup is what keeps everything bound together while the rice hydrates. It’s non-negotiable for that perfect, creamy bake.
Customizing Your Salsa Verde Chicken Rice Casserole: Variations
Okay, so the basic Salsa Verde Chicken Rice Casserole is amazing on its own, but aren’t we always looking for ways to jazz things up? This recipe is such a fantastic base, it practically begs for additions! When I’m feeling ambitious or just need to use up random things in the fridge, I start mixing.
The green chili, tangy flavor of the salsa verde really pairs well with textures, so you have a lot of room to play around. For instance, throwing in a can of rinsed black beans while you’re mixing the base adds fiber and heartiness—it makes it feel like a complete meal, no side dishes required!
We also love adding corn kernels. Sweet corn offers a lovely little pop of sweetness that balances the slight heat from the salsa. Just toss in a cup along with the chicken and soup mixture before you bake it. If that doesn’t inspire you, maybe thinking about my gooey BBQ chicken stromboli will get your creative juices flowing, even though the flavor profile is totally different!
The cheese is another easy swap surface. Monterey Jack is perfect because it melts beautifully, but Pepper Jack brings an amazing extra layer of mild heat that complements the chili powder already in there. If you want a truly authentic twist, skip the Jack and use crumbled Cotija cheese on top instead of sprinkling it in. Cotija gets wonderfully salty and toasted on top, which is divine against the creamy interior.
You can totally treat this like a chili base without the spice—add diced green bell peppers or even some chopped zucchini if you need to sneak in some veggies. Just remember that adding extra watery vegetables might require you to bake it covered for an extra five minutes to make sure that rice soaks up enough steam!
Storage and Reheating Your Salsa Verde Chicken Rice Casserole
Don’t worry if you can’t finish the whole 9×13 dish in one go—leftovers are honestly even better the next day, I think! Once it’s completely cool, cover the baking dish tightly with foil or plastic wrap, or scoop the leftovers into an airtight container. This Salsa Verde Chicken Rice Casserole lasts great tucked into the fridge for about three or four days.
When you’re ready to reheat, I always recommend the oven if you have time. Cover it loosely with foil and heat it at 350 degrees until it’s warmed through, maybe 20 minutes. That keeps the cheese nice and soft. If you’re in a huge rush, the microwave works, but only heat individual portions. Microwaving the whole thing can sometimes make the rice dry out slightly or get a little pasty if you blast it for too long. For more casserole love, check out my tips on storing my cheesy chicken broccoli and rice!
Frequently Asked Questions About Salsa Verde Chicken Rice Casserole
I always get the same questions when people try this recipe for the first time. It’s easy to customize, but there are a few things folks wonder about before they dive in. Here are the answers to make sure your first batch of Salsa Verde Chicken Rice Casserole knocks your socks off!
Can I make this casserole ahead of time?
Yes, you absolutely can, and I totally recommend it if you have a busy day coming up! You can mix everything together—the chicken, the rice, the soup, and the salsa verde—and spread it into your greased 9×13 dish. Cover it tightly with foil and pop it in the fridge. Make sure you don’t add the cheese yet, though! When you are ready to bake, let it sit on the counter for about 30 minutes while the oven preheats, then bake it for the full time covered, keeping in mind it might need an extra 5 minutes covered since it’s cold.
How can I make my Salsa Verde Chicken Rice Casserole spicier?
This is my favorite tweak! The easiest way, as I mentioned before, is just grabbing a jar of hot salsa verde instead of mild or medium. But if you want to punch up the internal heat, try adding a small can of diced green chilies (drained) right in with the wet ingredients. For an instant kick when serving, I sometimes mix a teaspoon of chipotle powder into my sour cream dollop. That really wakes up the whole dish!
What if I don’t have white rice? Can I use brown rice?
That’s a great question about adjusting the grain! Brown rice is healthier, definitely, but it takes a lot longer to cook than white rice, so you can’t just swap it one-for-one in this recipe as written. If you absolutely have to use brown rice, you need to pre-cook it until it’s nearly tender—maybe 35 minutes in a separate pot. Then, you’ll only bake it covered for about 20-25 minutes, just long enough to get hot and absorb some flavor. Honestly, for this specific bake, I always stick to the white rice for the best texture! If you’re interested in other rice bakes, check out my notes on using rice in my walking taco casserole.
Why do I need to let the casserole rest after baking?
This is one of those tiny steps that separates a soggy casserole from a perfect one! When that casserole comes out of the oven after the cheese melts, even if the rice looks done, the liquids are still vibrating and moving around. If you cut into it immediately, all that lovely moisture—the soup, the salsa—will pour out onto your plate. Letting it rest for those 5 minutes lets the starches settle and allows the casserole to firm up beautifully so you get perfect, scoopable squares.
Serving Suggestions for Salsa Verde Chicken Rice Casserole
Sometimes the best part of a main dish is what you serve with it, and this rich, cheesy Salsa Verde Chicken Rice Casserole really benefits from something bright and fresh on the side to cut through all that wonderful comfort!
Since this casserole is already pretty hearty—it’s got your protein, your carb, and your veggies (sort of!) all in one pan—you don’t need a whole lot of fuss.
My absolute favorite way to serve this is with just a simple, cooling topping. A big dollop of plain sour cream or Greek yogurt right on top cuts the richness perfectly. Then, you absolutely must finish it with a sprinkle of fresh, chopped cilantro! That bright herbaceous flavor really lifts the whole Mexican-inspired profile.
If you need a real side dish, keep it light! A very simple salad is perfect. Think greens with just a little lime vinaigrette—nothing heavy or creamy. We often throw together a quick cucumber and tomato salad if we have them on hand. For an easy green side that incorporates healthy fats, you should totally check out my recipe for a chicken and avocado salad, though it’s a meal in itself, it adds that cooling element we crave!
If you’re serving this to kids or just want something extra dippable, you can also put out bowls of black olives or sliced radishes for crunch. It’s all about balancing that amazing, gooey, cheesy main event!
Estimated Nutrition Facts for Salsa Verde Chicken Rice Casserole
Okay, let’s talk fuel! This Salsa Verde Chicken Rice Casserole is great comfort food, but it’s surprisingly hearty and packs a decent protein punch. I pulled these numbers straight from what the recipe should yield, but you have to remember this is just guidance, right?
I always say if you use a lower-sodium soup or a leaner chicken breast, your sodium and fat counts will drop down. These figures are based on the recipe as written with standard ingredients. If you are tracking specific macros, definitely tweak these numbers based on your rotisserie chicken or the brand of soup you choose!
For an idea of other good, filling meals, you can see what I put into my nutritious dinner replacement smoothie recipe, but I promise this casserole is much more satisfying!
Here is what the general nutritional breakdown looks like per serving (this recipe makes 6 servings):
- Serving Size: 1 serving
- Calories: 450
- Fat: 15g (where Saturated Fat is 7g)
- Carbohydrates: 45g (with 2g Fiber and 4g Sugar)
- Protein: 35g
- Cholesterol: 75mg
- Sodium: 850mg (Yes, I know it’s high, that’s why I suggest watching the soup brand!)
See? A solid meal! It gives you plenty of protein to keep you full past dinner time. Just try to keep an eye on that sodium if you’re watching for dinner tonight!
Print
Salsa Verde Chicken Rice Casserole
- Total Time: 70 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A simple casserole combining shredded chicken, rice, salsa verde, and cheese, baked until bubbly.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (15 ounce) can salsa verde
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup uncooked long-grain white rice
- 1 cup water
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, salsa verde, cream of chicken soup, uncooked rice, water, and chili powder. Mix well.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil. Sprinkle the shredded cheese evenly over the top.
- Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes, or until the cheese is melted and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for quicker preparation.
- If you prefer a spicier dish, use a hot variety of salsa verde.
- For a creamier texture, stir in half a cup of sour cream with the wet ingredients.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
- Cholesterol: 75
Keywords: salsa verde, chicken casserole, rice casserole, baked chicken, easy dinner, comfort food