Salsa Verde Chicken Casserole

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This salsa verde chicken casserole. So many delicious Mexican flavors. You’ll add some rice, corn, black beans, vegetables and blackened chicken breasts to a casserole dish. Bake in a blend of spices, broth and salsa verde sauce until it all comes together. Lastly, top with more salsa verde and pepper jack cheese and broil until it becomes bubbly. This casserole is so simple and amazingly delicious.

I’m always looking for an easy casserole recipe. This one is perfect when you’re craving Mexican. It has all the parts. Meat, rice, veggies…everything you need for a filling meal. It’s really easy. Just literally dump all the ingredients into the dish, blacken some chicken and place on top and bake until the rice is cooked.

Finish off this recipe with some more salse verde and pepper jack cheese. Yum. You could eat it solo or with some tortillas or chips.

Equipment You’ll Need

There are two major things you’ll need for this recipe. A casserole dish and a skillet. I love my cast irons and I use them for everything. Any casserole dish will work. Then, you’ll need a skillet to blacken your chicken in. You’ll also need some tongs, a sharp kitchen knife and some measuring cups.

Ingredients You’ll Need

Vegetables:

For vegetables, you’ll need a red onion, red and green bell peppers, and a can each of whole kernel corn and black beans.

Dry Rice:

You’ll need a cup and a half of dry white rice.

Chicken Broth:

You’ll need two cups of chicken broth.

Salsa Verde:

I bought a 16 ounce jar of salsa verde.

Pepper Jack Cheese:

I used about 8 to 10 slices of pepper jack cheese. You could use shredded if you have it, but I liked the slices.

Chicken Breasts:

I used four large chicken breasts. I scored them with a knife before searing.

Seasonings:

For seasonings, I used cumin, chili powder, paprika, cayenne pepper, salt, pepper, and garlic powder.

Salsa Verde Chicken Casserole

This salsa verde chicken casserole. So many delicious Mexican flavors. You'll add some rice, corn, black beans, vegetables and blackened chicken breasts to a casserole dish. Bake in a blend of spices, broth and salsa verde sauce until it all comes together. Lastly, top with more salsa verde and pepper jack cheese and broil until it becomes bubbly. This casserole is so simple and amazingly delicious.

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Course Casseroles, Main Course, One Pot

Cuisine American, Mexican

Servings 4

Equipment

• Casserole Dish
• Skillet
• Kitchen Knife
• Tongs
• Measuring Cup

Ingredients

  

• 1 can Whole Kernel Corn
• 1 can Black Beans
• 1/2 Purple Onion, Chopped
• 1/2 Green Bell Pepper, Chopped
• 1/2 Red Bell Pepper, Chopped
• 1 1/2 cups Dry Rice
• 2 cups Chicken Broth
• 1 tbsp Cumin
• 1 tsp Salt
• 2 cups Salsa Verde (I used a storebought bottle)
• 8-10 Slices of Pepper Jack Cheese

Blackened Chicken

• 4 Chicken Breasts
• Olive OIl
• Salt
• Pepper
• Garlic Powder
• Paprika
• Cumin
• Chili Powder
• Cayenne Pepper

Instructions

 

• Preheat your oven to 350 degrees. Chop your bell peppers and onions and add them to the casserole dish. Dump your cans of black beans and corn into the dish as well. You don't have to drain them. Add in rice, broth, 1 tablespoon of cumin and salt to the dish. Stir in 1 cup of salsa verde.
• Heat a skillet to very high heat. Score chicken with a knife and season with all of the seasonings listed for the blackened chicken. Add a few tablespoons of olive oil to the hot skillet and sear and blacken the chicken well.
• Add the chicken to the top of the casserole dish and spoon a few more tablespoons of salsa verde over each one. Bake for around 40 minutes or until rice is cooked. Remove from oven and add slices of pepper jack cheese over each breast. Broil in the oven until bubbly. Serve with jalapenos and more salsa verde. Enjoy!

Hold on…

Before you go, please let me know if you made this salsa verde chicken casserole. If so, what’d you think about it? Please let me know here or in the comments below what you thought. Happy cooking!