Salsa Verde Chicken and Rice Casserole is a simple, comforting dish that combines tender chicken, zesty green salsa, and fluffy rice all baked together in one pan. The salsa verde adds a bright, tangy kick that brings everything to life, while the melted cheese on top creates a warm, gooey finish. It’s the kind of meal that feels like a big homemade hug after a busy day.
I love making this casserole because it’s so easy to throw together, and the flavors are always a hit with everyone at the table. I usually use a little extra salsa verde to make sure every bite has that fresh, slightly spicy touch. Plus, it’s one of those dishes where leftovers taste just as good, if not better, the next day!
My favorite way to enjoy this casserole is with a simple side of black beans or a crisp green salad. It’s great for family dinners or casual get-togethers, and I find it’s perfect for those nights when I want something tasty but don’t want to spend hours in the kitchen. Give it a try—you might find yourself making it again and again!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or thighs. Thighs stay juicier, but breasts work great too. For a quicker option, rotisserie chicken can be shredded and added.
Rice: Long-grain white rice cooks nicely in the casserole. If you prefer, brown rice works but needs longer baking time and more liquid.
Salsa Verde: This is the heart of the flavor. Use store-bought green salsa or homemade tomatillo salsa. You can adjust spice level by choosing mild or hot salsa.
Cheese: A Mexican cheese blend brings gooey, melty richness. Monterey Jack or cheddar alone works fine too. For a twist, try pepper jack for some heat.
How Do I Make Sure the Rice Cooks Perfectly in the Casserole?
Cooking rice evenly in a casserole can be tricky. To get fluffy rice and tender chicken:
- Use a good amount of liquid—salsa verde plus chicken broth together provide enough moisture.
- Stir rice well with salsa and broth before baking to distribute the liquid evenly.
- Cover the dish tightly with foil or a lid to trap steam, helping rice cook through.
- Check rice tenderness at the end of baking; if a bit dry, add a splash of broth and bake a few more minutes.
- Let the casserole rest for 5 minutes after baking to allow steam to finish cooking rice.
These simple steps help you avoid dry or undercooked rice while keeping the chicken juicy and flavorful.
Equipment You’ll Need
- Large oven-safe skillet or casserole dish – perfect for cooking and baking in one pan, which means less cleanup.
- Wooden spoon or spatula – gentle for stirring the rice and scraping up flavorful bits without scratching your pan.
- Measuring cups – to get your rice, broth, and salsa quantities just right for perfect cooking.
- Knife and cutting board – to chop your chicken, onion, and garlic easily and safely.
- Aluminum foil or a lid – to cover the skillet while baking, helping the rice cook evenly by trapping steam.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded pork or beef – adds a different protein twist that pairs nicely with salsa verde.
- Mix in black beans or pinto beans for extra fiber and heartiness, making the dish more filling.
- Stir diced bell peppers or zucchini into the rice mixture for added color, crunch, and nutrients.
- Top with sliced jalapeños or a sprinkle of cumin for a little extra heat and smoky flavor.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cut into medallions or bite-sized pieces
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups salsa verde (green tomatillo salsa)
- 1 cup corn kernels (fresh, frozen, or canned drained)
- 1 ½ cups chicken broth
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
- 2 tablespoons olive oil or cooking oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
Time Needed
This casserole takes about 10 minutes to prep, 35 to 40 minutes to bake, including a final rest time of 5 minutes before serving. It’s a great dish for a quick weeknight dinner that feels comforting and satisfying.
How to Make It: Step-by-Step Instructions
1. Prep and Sear the Chicken:
Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Season the chicken pieces with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 3-4 minutes per side. Once browned, remove the chicken and set it aside.
2. Cook the Aromatics and Rice:
In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until they are soft and fragrant. Then, add the uncooked rice and stir for about 1 minute, making sure the rice gets coated in the oil and onion flavors.
3. Combine Ingredients and Bake:
Pour in the salsa verde and chicken broth, stirring everything together for an even mix. Add the corn kernels and stir again. Nestle the seared chicken pieces into the rice mixture so they sit partially submerged. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid or aluminum foil, then bake for 25-30 minutes until the rice is tender and the chicken is fully cooked.
4. Finish and Serve:
Remove the cover and bake for another 5-10 minutes to let the cheese brown and turn beautifully melty. Take the skillet out of the oven and let it rest for 5 minutes so the flavors settle. Finally, sprinkle fresh chopped cilantro on top for a bright, fresh touch, and serve warm.
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw it completely before cooking. Thaw overnight in the fridge or use the defrost function on your microwave. Pat dry before searing to avoid excess moisture.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice requires longer cooking time and more liquid. Increase the broth by about ½ cup and bake covered for an additional 15-20 minutes, checking for tenderness.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth if the rice has dried out.
Is There a Vegetarian Version of This Casserole?
Absolutely! Replace the chicken with beans like black or pinto beans and use vegetable broth instead of chicken broth for a tasty vegetarian-friendly casserole.
