Go Back

Salsa Verde Chicken Casserole

Salsa verde chicken casserole with shredded chicken and rice baked in tangy salsa verde, finished with golden Monterey jack cheese. This green enchilada casserole style bake includes beans and corn for a hearty, bubbling Tex-Mex casserole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice filling
  • 3 cup cooked chicken Shredded.
  • 2 cup cooked white rice Cooked and ready to mix.
  • 1 jar (16 oz) salsa verde Use as-is.
  • 1 can (15 oz) white beans Drained; pinto beans also work.
  • 1 cup frozen corn Thawed.
  • 1 cup sour cream For tangy creaminess in the casserole.
  • 1 tsp cumin Ground.
  • 1 tsp garlic powder Ground.
Cheese topping and serving
  • 2 cup Monterey jack cheese Shredded, for the golden top.
  • 1 cilantro Chopped; for serving.
  • 1 jalapeños Sliced; for serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases cleanly after baking.
Mix the casserole filling
  1. In a large bowl, mix shredded chicken, cooked rice, salsa verde, beans, corn, sour cream, cumin, and garlic powder until fully combined with no dry pockets of rice.
Assemble
  1. Transfer the mixture to the greased baking dish and spread it evenly for consistent bubbling at the edges.
Add cheese topping
  1. Top the casserole evenly with shredded Monterey jack cheese so it melts into a golden layer.
Bake
  1. Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and the edges are bubbling.
Serve
  1. Serve immediately with fresh cilantro and sliced jalapeños on top for bright, spicy finish after baking.

Notes

To keep the casserole from drying out, make sure the filling is evenly mixed and spread so the corners bake at the same pace. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is yes—freeze after assembling (before baking) and bake from frozen, adding 10–15 minutes; for best texture, thaw overnight in the fridge. For a lighter option, use reduced-fat Monterey jack and light sour cream while keeping the same bake time.