Go Back
Healthy Salsa Verde Chicken Casserole topped with fresh ingredients on a plate

Healthy Salsa Verde Chicken Casserole

A comforting casserole that combines shredded chicken and vibrant salsa verde, making a nutritious dish that's easy to prepare and perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Can use rotisserie chicken for convenience.
  • 1 cup salsa verde For a spicier kick, use a hotter variety.
  • 1 cup cooked brown rice or quinoa Both work wonderfully!
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheese (cheddar or Mexican blend) Can substitute with Monterey Jack or pepper jack.
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • to garnish Fresh cilantro Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, salsa verde, cooked brown rice or quinoa, black beans, corn, cumin, garlic powder, salt, and pepper. Mix well.
  3. Transfer the mixture to a greased baking dish and spread it evenly.
  4. Top with shredded cheese.
  5. Bake for 25-30 minutes, or until heated through and the cheese is bubbly and golden.
  6. Remove from the oven and let it cool for a few minutes before serving.
  7. Garnish with fresh cilantro before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, pop it back in the oven at 350°F until warmed through, or microwave in short intervals. Feels free to add more veggies for added nutrition.