why make this recipe
Healthy Salsa Verde Chicken Casserole is a tasty and easy dish that brings together a mix of flavors and nutrients. It is packed with protein from chicken and beans while also including vegetables like corn. This recipe is perfect for busy days when you want something healthy that everyone will enjoy. Plus, it’s all made in one dish, which means less cleanup for you!
how to make Healthy Salsa Verde Chicken Casserole
Ingredients:
- 3 cups cooked chicken, shredded
- 2 cups salsa verde
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked rice (brown or white)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, salsa verde, black beans, corn, rice, cumin, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
how to serve Healthy Salsa Verde Chicken Casserole
Serve the casserole hot right out of the oven. You can enjoy it on its own or with a side salad for some extra greens. It also pairs well with tortilla chips or warm tortillas. Sending it to a potluck? Bring along some guacamole or sour cream for your guests to add on top!
how to store Healthy Salsa Verde Chicken Casserole
To store leftovers, let the casserole cool to room temperature. Then, cover it tightly with plastic wrap or foil and place it in the refrigerator. It can last for about 3-4 days. If you want to keep it longer, you can freeze it in an airtight container for up to 2 months. Just remember to thaw it overnight in the fridge before reheating!
tips to make Healthy Salsa Verde Chicken Casserole
- Use leftover chicken from a previous meal to save time.
- Feel free to adjust the spices to your liking. Adding more cumin or chili powder can give it an extra kick!
- Make it a vegetarian dish by omitting the chicken and using more beans and veggies instead.
variation
You can easily customize this casserole by adding different veggies like bell peppers or zucchini. Swap salsa verde for your favorite salsa for a different flavor profile. You can also use quinoa instead of rice for a gluten-free option.
FAQs
-
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great choice to save time and add flavor. -
Is this casserole gluten-free?
Yes, as long as you choose gluten-free rice and salsa, this casserole can be gluten-free. -
Can I make this ahead of time?
Absolutely! You can prepare the casserole and refrigerate it overnight before baking. Just add a few extra minutes to the cooking time when you bake it.
Healthy Salsa Verde Chicken Casserole
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Can use leftover or rotisserie chicken.
- 2 cups salsa verde
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked rice (brown or white)
- 1 cup shredded cheese (cheddar or Mexican blend)
Spices
- 1 teaspoon cumin Can adjust to taste.
- 1 teaspoon garlic powder Can adjust to taste.
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, salsa verde, black beans, corn, rice, cumin, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese.
Cooking
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
