Name: Salsa Verde Chicken and Rice Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
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 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 (or canned corn); ¾ teaspoon salt; 1 ¼ cups low sodium chicken broth; 1 cup tomatillo salsa; 2 cups shredded cheddar cheese, divided

If you’re craving a meal that’s bursting with bright flavors, creamy cheese, and satisfying bites, look no further than this Salsa Verde Chicken and Rice Casserole Recipe. This comforting casserole brings together juicy chicken, fluffy rice, tangy salsa verde, and melty cheddar in every single forkful. It’s the perfect crowd-pleaser for busy weeknights, family parties, or those days when you’d love a one-pan wonder waiting for you in the oven. Once you try it, you’ll understand why Salsa Verde Chicken and Rice Casserole Recipe is always a winner at my table!

Ingredients You’ll Need

Salsa Verde Chicken and Rice Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Salsa Verde Chicken and Rice Casserole Recipe is how accessible and versatile the ingredient list is. Each element plays a role—whether it’s adding big, bold flavor, a touch of creaminess, or that irresistible golden top we all love in a casserole.

Olive Oil: Provides a flavorful base for sautéing and keeps everything moist.
Boneless, Skinless Chicken Breasts: Lean and tender, these soak up salsa verde beautifully, but you can swap for chicken thighs if you like rich flavor.
Garlic Powder: Adds subtle savory depth throughout the dish.
Paprika: Brings warmth and a gentle smokiness to the chicken.
Dried Oregano: A must for herbaceous undertones in every bite.
Ground Cumin: Delivers earthy complexity, perfect with Mexican-inspired flavors.
Salt and Freshly Ground Black Pepper: Season to taste for maximum flavor.
Yellow Onion: Gives sweetness and aroma as it softens in the pan.
Garlic Cloves: For that extra boost of aromatic goodness; don’t skip, fresh garlic makes a difference!
Uncooked Long-Grain White Rice: Absorbs all the flavors and bakes up perfectly tender inside the casserole.
Black Beans: Rinsed and drained, they offer creamy texture and protein.
Frozen Corn Kernels: Adds pops of sweetness; use canned corn if that’s what you have.
Salt: For seasoning all the layers; adjust to your taste.
Low Sodium Chicken Broth: Keeps the casserole moist and flavorful without being too salty.
Tomatillo Salsa (Salsa Verde): The star! It infuses tangy, zesty brightness that makes this casserole irresistible.
Shredded Cheddar Cheese: Brings golden gooeyness both inside and on top—divine!
Optional Garnishes: Salsa, fresh cilantro, lime wedges, and diced avocado create a festive finish.

How to Make Salsa Verde Chicken and Rice Casserole Recipe

Step 1: Prep and Preheat

Begin by turning your oven to 375˚F so it’s hot and ready when you need it. Gather all your ingredients, cube the chicken, and prep your veggies—this little bit of organization makes the whole process especially breezy!

Step 2: Sear the Chicken

Heat up 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. While the oil heats, toss your cubed chicken with garlic powder, paprika, oregano, cumin, salt, and pepper. Sear the seasoned chicken in the hot pan for about five minutes until beautifully golden on all sides. Remove the chicken and set aside—it’s going to finish cooking in the oven later.

Step 3: Sauté the Aromatics

Pour in the remaining tablespoon of olive oil, then add your chopped onion. Sauté for 2 minutes until it starts to soften, then stir in the minced garlic for about 20 seconds until fragrant. This step builds a luscious flavor base for your Salsa Verde Chicken and Rice Casserole Recipe.

Step 4: Toast the Rice & Add Veggies

Add the uncooked rice to the skillet, stirring it around for a minute to toast slightly and soak up any tasty bits from the pan. Toss in the black beans and corn, sprinkle with a bit more salt, and give it another good stir so everything mingles together.

Step 5: Mix in Liquids & Cheese

Pour in the chicken broth and tomatillo salsa, letting the mixture come up to a gentle simmer. Stir in a cup of shredded cheddar cheese until it melts smoothly into the mixture. The creamy, tangy sauce wraps every grain of rice and bite of chicken in pure flavor.

Step 6: Bake the Casserole

Gently nestle the seared chicken pieces back into the pan, stir, then cover tightly with foil or a lid. Bake in the preheated oven for 45 minutes—the rice will become tender, and all the flavors will meld together.

Step 7: Broil the Cheesy Top

Take the casserole out of the oven, uncover, and give everything a gentle stir. Sprinkle the remaining cup of cheddar cheese evenly over the top. Set your oven to broil and return the skillet for just 2 to 3 minutes, until the cheese is melted and lightly golden for that irresistible finish.

Step 8: Add Garnishes and Serve

Pull your bubbling Salsa Verde Chicken and Rice Casserole Recipe from the oven and load it up with salsa, chopped cilantro, zesty lime wedges, and creamy diced avocado. Dig in and savor every bite!

How to Serve Salsa Verde Chicken and Rice Casserole Recipe

Garnishes

Turn this casserole into a real showstopper with toppings! Try a generous scoop of salsa, a sprinkle of fresh cilantro, wedges of juicy lime for a citrusy bite, and creamy diced avocado on top. Each garnish adds freshness, color, and a little burst of extra flavor—don’t be shy!

Side Dishes

While this casserole is truly satisfying on its own, if you’re feeding a crowd or want to round out the meal, go for easy sides like a simple green salad, warm flour tortillas, or roasted vegetables. A bowl of tortilla chips or a dollop of sour cream never hurts either!

Creative Ways to Present

Get festive! Serve the casserole straight from your colorful skillet for a rustic, family-style effect. Or, scoop portions into individual serving bowls and set up a toppings bar, letting everyone customize with their favorite garnishes—perfect for a party atmosphere.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Salsa Verde Chicken and Rice Casserole Recipe tightly covered in the refrigerator for up to four days. The flavors only deepen as it sits, making for a tasty next-day lunch or easy dinner option.

Freezing

If you want to plan ahead, this casserole freezes beautifully. Once fully cooled, portion it into airtight containers or wrap the whole pan tightly in two layers of foil. Store in the freezer for up to three months for a quick and flavorful meal anytime you need it.

Reheating

Reheat leftovers in a 350˚F oven, covered, until hot and bubbly, about 20-25 minutes. For smaller portions, the microwave works well—just be sure to stir halfway through for even heating and add a splash of chicken broth if it seems a bit dry.

FAQs

Can I make Salsa Verde Chicken and Rice Casserole Recipe with brown rice?

Absolutely! Substitute brown rice for white, but increase the chicken broth to 1 1/2 cups, and extend the covered baking time by 15 minutes. This ensures the rice comes out perfectly tender and infused with flavor.

Is it possible to use rotisserie or leftover chicken in this casserole?

Yes, you can use pre-cooked chicken to make things even quicker. Simply skip the stovetop searing step and fold the shredded or cubed cooked chicken in with the rice and veggies before baking as directed.

What’s the best way to make this dish vegetarian?

Leave out the chicken and swap the chicken broth for vegetable broth. Add more beans, sautéed mushrooms, or some zucchini for heartiness and flavor—you’ll still have a swoon-worthy Salsa Verde Chicken and Rice Casserole Recipe.

How spicy is this casserole, and can I adjust the heat?

The heat comes mainly from your salsa verde. If you like mild flavors, choose a mild salsa and leave out extra spicy garnishes. For a kick, use a hot salsa verde or toss in some green chilies or a dash of hot sauce!

Can I assemble this casserole in advance and bake later?

Definitely! Assemble the entire casserole up to the step before baking, cover tightly, and refrigerate for up to 24 hours. When you’re ready, pop it in the oven and add a few extra minutes to the bake time if going straight from cold.

Final Thoughts

I can’t recommend this Salsa Verde Chicken and Rice Casserole Recipe enough—it’s a family favorite for great reason! It’s colorful, crave-worthy, and oh-so-easy to make. Give it a try, load it up with your favorite toppings, and get ready for second helpings. I hope it brings as much joy to your table as it does to mine!