Go Back

Salsa Verde Chicken Casserole

Salsa verde chicken casserole with tangy salsa verde, rice, beans, and corn baked until the Monterey jack turns golden. Shredded chicken bakes into a bubbling Tex-Mex green enchilada casserole style with sour cream and cilantro on top.
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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice filling
  • 3 cup cooked chicken Shredded.
  • 2 cup cooked white rice Cooked and ready to mix.
  • 16 oz salsa verde Use jar salsa verde.
  • 15 oz white beans or pinto beans Drained.
  • 1 cup frozen corn Thawed.
  • 1 cup sour cream For tangy creaminess in the bake.
  • 1 tsp cumin
  • 1 tsp garlic powder
Cheese topping and serving
  • 2 cup Monterey jack cheese Shredded; melted and golden on top.
  • 1 cilantro and jalapeños Use fresh cilantro and sliced jalapeños for serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases easily after baking.
Combine the filling
  1. In a large bowl, mix shredded cooked chicken, cooked white rice, salsa verde, drained beans, thawed corn, sour cream, cumin, and garlic powder until fully combined with no dry spots.
Assemble and add cheese
  1. Transfer the mixture to the greased baking dish and spread evenly to form a level casserole base.
  2. Top evenly with shredded Monterey jack cheese so it melts into a golden crust.
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 topped with fresh cilantro and sliced jalapeños for brightness and heat.

Notes

For best texture, use chicken and rice that are fully cooked and warm before mixing so the casserole heats evenly. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350°F oven or microwave until hot throughout. Freezing is not recommended for best cheese texture. To make it lighter, use low-fat sour cream and reduce the cheese to 1 1/2 cups while still topping for a melty finish.