Description
A simple casserole combining shredded chicken, rice, salsa verde, and cheese, baked until bubbly.
Ingredients
Scale
- 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