Salsa Verde Chicken and Rice Casserole Recipe
Salsa Verde Chicken and Rice Casserole is a flavorful and comforting dish that brings together tender chicken, aromatic rice, tangy salsa verde, and melted cheese in one delicious casserole. In this article, we’ll show you how to make this satisfying meal that’s perfect for weeknight dinners or potluck gatherings.
1. Introduction to Salsa Verde Chicken and Rice Casserole
Salsa Verde Chicken and Rice Casserole is a Tex-Mex-inspired dish that’s easy to make and bursting with flavor. The combination of juicy chicken, fragrant rice, zesty salsa verde, and creamy cheese creates a mouthwatering meal that will leave your taste buds tingling with delight.
2. Ingredients Needed
To make Salsa Verde Chicken and Rice Casserole, you’ll need the following ingredients:
Chicken
Rice (long-grain or medium-grain)
Salsa Verde (store-bought or homemade)
Cheese (cheddar, Monterey Jack, or a blend)
Sauce Ingredients (sour cream, chicken broth, spices)
3. Preparing the Ingredients
Start by cooking the chicken until it’s fully cooked through, then shred or dice it into bite-sized pieces. Cook the rice according to package instructions until fluffy and tender. If using store-bought salsa verde, simply open the jar and set it aside for later use.
4. Making the Sauce
In a mixing bowl, combine sour cream, chicken broth, and spices until smooth and well blended. You can use spices like cumin, chili powder, garlic powder, and onion powder to add extra flavor to the sauce. Adjust the seasoning to taste, then set the sauce aside for later use.
5. Assembling the Casserole
In a large mixing bowl, combine the cooked chicken, cooked rice, and salsa verde. Stir everything together until well combined, then transfer the mixture into a greased baking dish. Pour the sauce over the top of the chicken and rice mixture, spreading it out evenly with a spatula. Sprinkle shredded cheese over the top for a gooey, cheesy finish.
6. Baking Instructions
Bake the casserole in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, broil the casserole for an additional 2-3 minutes to brown the cheese on top.
7. Serving Suggestions
Serve Salsa Verde Chicken and Rice Casserole hot, garnished with chopped fresh cilantro or green onions for a burst of color and flavor. Pair it with your favorite side dishes, such as tortilla chips, guacamole, or a crisp green salad, for a complete meal.
8. Variations and Customizations
Feel free to customize this recipe to suit your preferences. For a vegetarian version, you can omit the chicken and add extra veggies like bell peppers, corn, or black beans. Adjust the level of spiciness by using mild, medium, or hot salsa verde, or add diced jalapenos or green chiles for an extra kick.
9. Tips for Success
To ensure that your Salsa Verde Chicken and Rice Casserole turns out perfectly every time, follow these tips:
- Use a good quality salsa verde for the best flavor. You can use store-bought salsa verde or make your own homemade version.
- Cook the rice just until tender and fluffy, but not mushy.
- Be sure to spread the sauce evenly over the top of the casserole to ensure even cooking and flavor distribution.
10. Health Benefits of Salsa Verde Chicken and Rice Casserole
While Salsa Verde Chicken and Rice Casserole is a comforting and indulgent dish, it does offer some nutritional benefits. Chicken is a good source of lean protein, while rice provides carbohydrates for energy. Plus, salsa verde is made with tomatillos, which are rich in vitamins and antioxidants, making this casserole a nutritious and delicious meal option.
11. Conclusion
In conclusion, Salsa Verde Chicken and Rice Casserole is a flavorful and satisfying dish that’s perfect for any occasion. With its bold flavors, creamy texture, and cheesy goodness, it’s sure to become a family favorite. Whether you’re serving it for dinner, potluck, or a casual get-together, this comforting casserole is sure to impress.
FAQs (Frequently Asked Questions)
- Can I make Salsa Verde Chicken and Rice Casserole ahead of time and refrigerate it?
- Can I freeze Salsa Verde Chicken and Rice Casserole for later?
- What’s the best way to reheat leftovers?
- Can I use brown rice instead of white rice?
- Can I use Greek yogurt instead of sour cream in the sauce?
Source: diethood.com
Salsa Verde Chicken and Rice Casserole Recipe
Salsa Verde Chicken and Rice Casserole is a flavorful and comforting dish that brings together tender chicken, aromatic rice, tangy salsa verde, and melted cheese in one delicious casserole. In this article, we'll show you how to make this satisfying meal that's perfect for weeknight dinners or potluck gatherings.
- 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
- 1 ¼ 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
- 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 from the oven and top with salsa, cilantro, lime wedges, diced avocado, etc.
- Serve.
- 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.