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5 from 10 votes
side shot of a skillet with salsa verde chicken and rice casserole garnished with avocado, limes, and cilantro
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Salsa Verde Chicken and Rice Casserole

6 8 6
WW Freestyle: 6
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
An easy and savory casserole of white meat chicken, tender rice, beans, and corn in a smooth salsa verde sauce with cheese.
Course: Dinner
Cuisine: Mexican/Southwest
Servings: 6
Calories: 508

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¾ cup uncooked long-grain white rice
  • 1 15-ounce can black beans, well-rinsed and drained
  • 1 cup frozen corn kernels, thawed (you can also use canned corn)
  • ¾ teaspoon salt
  • 1 ¼ cups low sodium chicken broth
  • 1 cup tomatillo salsa
  • 2 cups shredded cheddar cheese, divided
  • FOR GARNISH: salsa, cilantro, lime wedges, diced avocado, etc...

Instructions 

  • Preheat oven to 375˚F.
  • Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.
  • Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper.
  • Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
  • Add remaining oil to the hot skillet and set over medium-high heat.
  • Stir in the onions and cook for 2 minutes, or until just softened.
  • Stir in garlic and cook for 20 seconds.
  • Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted.
  • Stir in beans and corn; season with salt.
  • Add chicken broth and salsa; bring mixture to a simmer.
  • Stir in 1 cup of shredded cheese until melted.
  • Stir in previously cooked chicken.
  • Remove from heat.
  • Tightly cover with foil or a lid.
  • Bake for 45 minutes.
  • Remove skillet from oven.
  • Set oven to BROIL.
  • Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese.
  • Broil until cheese is melted and lightly browned on top; about 2 to 3 minutes.
  • Top with salsa, cilantro, lime wedges, diced avocado, etc…
  • Serve.

Notes

  • To reduce WW Points, use fat free shredded cheddar AND uncooked long grain brown rice.
  • If using brown rice: You will need to add 1-1/2 cups of chicken broth instead of 1-1/4 cups. You will also need to cook the casserole for 45 minutes, covered, then uncover and continue to cook at 375˚F for 15 more minutes. Remove from oven; stir, top with cheese, and broil for 2 to 3 minutes, or until cheese is melted.
Nutrition Facts
Salsa Verde Chicken and Rice Casserole
Amount Per Serving
Calories 508 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g50%
Cholesterol 88mg29%
Sodium 1224mg51%
Potassium 751mg21%
Carbohydrates 41g14%
Fiber 6g24%
Sugar 4g4%
Protein 33g66%
Vitamin A 730IU15%
Vitamin C 7mg8%
Calcium 318mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: chicken and rice casserole, chicken casserole, easy dinner ideas, mexican casserole, one skillet meals, quick dinner ideas, salsa verde chicken, tex mex recipes