Salsa Verde Chicken and Rice Casserole is a comforting and flavorful dish that brings together tender chicken, zesty salsa verde, and fluffy rice all baked into one easy meal. The tangy green sauce paired with melted cheese and a hint of spice makes this casserole a real crowd-pleaser. It’s one of those dishes that feels cozy but still lively with fresh flavors.
I love making this casserole because it’s so simple to throw together, and it fills the house with the most inviting aroma while baking. One tip I have is to use a good quality salsa verde to keep that bright, tangy kick in every bite. I usually double the cheese on top because, well, who can resist extra melty cheese?
This casserole is perfect for busy weeknights or when you want something warm and filling without tons of fuss. I often serve it with a side of simple green salad or some crunchy tortilla chips for added texture. It’s one of those meals that everyone asks for again and again in our home, making dinner time easy and cheerful.
Key Ingredients & Substitutions
Chicken: I prefer using cooked chicken breast for a lean, tender texture. Rotisserie chicken works well here and saves time. For a lighter option, try skinless chicken thighs—they add extra juiciness.
Rice: Long-grain white rice is best to keep the casserole fluffy and separate. If you want extra fiber, try brown rice but increase the baking time and add more liquid.
Salsa Verde: This sauce gives the casserole its fresh, tangy flavor. I usually buy good-quality jarred salsa verde, but homemade versions with tomatillos make it even brighter if you have time.
Cheese: Cheddar melts nicely and adds a mild sharpness. A Mexican cheese blend or Monterey Jack are great swaps for a creamier melt. Feel free to double the cheese if you love it gooey!
Sour Cream: Adds creaminess and balances the tang of salsa verde. For a lighter choice, use Greek yogurt instead—it works just as well.
How Can You Ensure the Rice Cooks Perfectly in the Casserole?
Cooking rice in a casserole can be tricky because it needs enough liquid and time to cook evenly without drying out.
- Use the right amount of chicken broth—this recipe calls for 1.5 cups, which helps the rice absorb enough moisture.
- Cover the casserole with foil tightly to trap steam, so the rice cooks through and stays moist.
- Bake at 375°F for about 35-40 minutes for thorough cooking. Check by poking a fork into the rice to confirm it’s tender.
- Let the casserole rest for 5 minutes after baking; this allows the rice to absorb any leftover liquid and firm up slightly for easier serving.
Patience here gives you perfectly cooked rice and a creamy texture that blends beautifully with salsa verde and chicken.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large skillet – great for sautéing onions and garlic before mixing everything together.
- Mixing bowl – helps you combine all the ingredients evenly without mess.
- Aluminum foil – keeps moisture in while the casserole bakes, ensuring tender rice.
- Measuring cups and spoons – to get your liquid and spices just right.
Flavor Variations & Add-Ins
- Swap chicken for shredded pork or beef for a heartier twist that still pairs well with salsa verde.
- Add black beans or corn for extra texture and a boost of fiber and color.
- Mix in diced green chilies or a pinch of cayenne for extra heat if you like it spicy.
- Top with crumbled queso fresco or cotija cheese instead of cheddar for a tangy, crumbly finish.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup long-grain white rice (uncooked)
- 1 ½ cups salsa verde (store-bought or homemade)
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (or a Mexican cheese blend), divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 medium tomato, diced (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, then 45 to 50 minutes to bake. Add 5 minutes of resting time before serving. So, plan on roughly 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 3-4 minutes. Stir in the minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
3. Mix the Casserole Ingredients:
In a large bowl, combine the uncooked rice, cooked chicken, the sautéed onion and garlic, salsa verde, chicken broth, sour cream, chopped cilantro, half of the shredded cheese, salt, and pepper. Stir everything until it’s well mixed.
4. Bake the Casserole:
Pour the mixture evenly into the prepared baking dish. Cover it tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the liquid has been absorbed.
5. Add Cheese and Finish Baking:
Remove the foil and sprinkle the remaining shredded cheese over the top of the casserole. Return it to the oven, uncovered, and bake for an additional 10 minutes until the cheese melts and turns bubbly.
6. Rest and Serve:
Let the casserole rest for 5 minutes after baking. Then, top each serving with fresh diced tomatoes and a sprinkle of chopped cilantro for a fresh touch. Serve warm and enjoy!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw the chicken completely before using it. You can thaw frozen chicken overnight in the fridge or quickly in cold water. Using cooked, shredded chicken works best for this recipe.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if baking from cold.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute that keeps the creamy texture and adds a bit of tanginess. You can use it in equal amounts without compromising flavor.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through, adding a splash of broth if it seems dry.
