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Green Sauce Chicken and Rice Casserole

A comforting dish featuring shredded chicken, zesty salsa verde, and fluffy rice, all baked under a cheesy topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup salsa verde
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 teaspoon cumin
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Gather your ingredients, and shred the cooked chicken if you haven't already.
Mixing
  1. In a large mixing bowl, combine the shredded chicken, salsa verde, long-grain rice, black beans, corn, and cumin.
  2. Season the mixture with salt and pepper to taste.
Assembly
  1. Carefully stir in the chicken broth, ensuring everything is well incorporated.
  2. Transfer the mixture into a greased 9×13-inch baking dish. Spread it evenly and make sure that the rice is submerged in the liquid.
Baking
  1. Loosely cover the dish with aluminum foil and bake for 25 minutes.
  2. After 25 minutes, remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for another 10-15 minutes, until the cheese is melted and bubbly.
Finishing Touches
  1. Once done, remove the casserole from the oven and let it sit for about 5 minutes.
  2. Garnish with fresh cilantro if desired and serve hot.

Notes

Substitutions for black beans can be pinto beans or kidney beans. For gluten-free, use gluten-free rice. Letting the casserole sit after baking helps with serving and avoids a mushy texture.