Salsa Verde Chicken

4.81 from 82 votes

Salsa Verde Chicken

This salsa verde chicken is an easy and delicious casserole with juicy chicken, tender rice, beans, and corn cooked in a smooth salsa verde sauce with cheese.

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: Mexican/Southwest

Keyword: chicken and rice casserole, chicken casserole, salsa verde chicken, salsa verde chicken recipe

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

For The Casserole

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 black 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
1¼ cups low sodium chicken broth
1 cup tomatillo salsa
2 cups shredded cheddar cheese divided

For Garnish, Optional

salsa
fresh cilantro
lime wedges
diced avocado

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 and bake for 45 minutes.
Remove the skillet from the oven and set the 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.
Remove the salsa verde chicken from the oven, top it with salsa, cilantro, lime wedges, diced avocado, etc, and serve.

Notes

Kick Up the Heat: For extra spice, add cayenne, green chilies, or a dash of hot sauce.
Use Chicken Thighs: Boneless chicken thighs are a flavorful substitute for chicken breasts.
Veggie Boost: Toss in sautéed veggies like bell peppers, mushrooms, or zucchini for added texture.
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