This Southwest-inspired Salsa Verde Chicken is a delicious casserole packed with bite-sized chunks of juicy chicken, black beans, sweet corn, and tender rice, all smothered in a cheesy salsa verde sauce!

While you’re here, grab this recipe for crock pot salsa verde chicken, too! If you love this rice casserole, you will need to try my salsa chicken and king ranch chicken casserole for more delicious, easy-to-make family meals!

 

Salsa Verde Chicken Casserole

Salsa verde chicken is not just another chicken casserole—it is a fantastic fusion of flavors and textures, merging juicy chicken with rice, black beans, cheese, and corn, making it a perfect combo that is both hearty and delicious.

The standout ingredient here is undoubtedly the salsa verde. Traditionally used to complement various Mexican dishes, like pozole verde or green chili chicken enchiladas for instance, it’s a refreshing alternative to the well-known red salsa. Made from tangy tomatillos, it provides a slightly tart edge, perfectly contrasting the creamy cheese in the dish.

Chicken and rice, as a combination, have been favored across all cultures for simplicity and comfort, but what sets this casserole apart is the infusion of the Tex-Mex spirit – a cuisine known for its bold, spicy flavors and hearty ingredients. With the addition of black beans, there’s a layer of earthy richness, and the sweet pops of corn add a fantastic texture.

Ingredients You’ll Need

To create this mouthwatering salsa verde chicken recipe, you’ll need some simple ingredients, including basic seasonings, chicken breasts, veggies, and rice.

• Olive Oil: For sautéing. You can also substitute avocado oil, coconut oil, or other high-temp oils.
• Boneless, Skinless Chicken Breasts: You’ll need to cut the chicken breast into bite-sized pieces.
• Garlic Powder, Paprika, Oregano, and Cumin: These dried spices intensify the flavors.
• Salt and Black Pepper: To season the chicken.
• Onion: You’ll need one small yellow onion, finely diced. White, red, or sweet onions may be substituted.
• Fresh Garlic: Mince the garlic, or use a garlic press. You can also use a tablespoon of garlic paste.
• Rice: This recipe uses ¾ cup uncooked long-grain white rice.
• Canned Black Beans: Rinse and drain one can of black beans.
• Corn: I use frozen corn for the best flavor and texture. Canned corn is perfectly fine to use.
• Chicken Broth: I use low-sodium chicken broth; you can also substitute homemade chicken broth, vegetable broth, etc.
• Salsa Verde: You’ll need 1 cup of tomatillo salsa.
• Cheese: This recipe uses 1 ½ cups of shredded cheddar.
• Garnishes: Add color and flavor by garnishing the finished casserole with restaurant style salsa, fresh cilantro, lime wedges, and diced avocado.

How To Make Salsa Verde Chicken

This easy-to-follow recipe will help you make a delicious, hearty chicken and rice casserole that everyone will love, I promise.

1. Sauté the Chicken. Heat olive oil in a large oven-safe skillet. Season the chicken with garlic powder, paprika, oregano, cumin, salt, and pepper. Then add the chicken pieces to the hot oil and cook for 5 minutes or until browned on all sides. Remove from the skillet and set aside.
2. Sauté the Aromatics and Rice. Add the remaining oil to the hot skillet and set over medium-high heat. Stir in the onions and cook until just softened. Stir in the garlic. Add the rice and continue to cook, stirring frequently for 1 minute or until lightly toasted.
3. Add the Remaining Ingredients. Stir the beans and corn into the onion mixture. Season with salt. Then add the chicken broth and salsa; bring mixture to a simmer. Stir in the previously cooked chicken and 1 cup of shredded cheese until melted.
4. Bake. Remove the skillet from heat. Cover the skillet with foil, and bake for 45 minutes at 375˚F.
5. Top with Cheese and Broil. Remove the skillet from the oven. Set the oven to BROIL. Remove the foil from the skillet, and sprinkle the casserole with the remaining shredded cheese. Broil until the cheese is melted and lightly browned on top, about 2 to 3 minutes.
6. Serve. To serve this salsa verde chicken recipe, set out the desired toppings and allow people to choose their own!

Serving Suggestions

I love to add several garnishes to our salsa verde chicken. Some of the things I like to include are sour cream, cilantro, sliced black olives, pico de gallo, guacamole, tortilla chips, etc. My avocado tomatillo salsa is also a great choice.

A fresh and cool helping of cilantro vinaigrette coleslaw adds a tangy balance to the comfort-food goodness of salsa verde chicken. I also like a crisp contrast with a creamy baked casserole, so these healthy baked Parmesan zucchini chips are a great option.

Lastly, for dessert, you have got to try my white chocolate chip cookies paired with a warm cup of Mexican coffee for an easy (and amazing) treat that doesn’t require a lot of time to make!

Storing Leftovers

Place leftovers in airtight containers and store in the refrigerator for up to 3 days or freeze it for up to 1 month.

To reheat, transfer leftovers to a covered ovenproof dish, add a splash of water, and bake at 375˚F until heated through.

More Chicken Recipes To Try

• No Peek Chicken
• Baked Chicken Pieces
• Crack Chicken Soup
• Grilled Chicken Cordon Bleu
• Jalapeno Popper Baked Chicken Breasts
• Chicken Vegetables Skillet