Healthy Salsa Verde Chicken Casserole
A quick, nutritious dish featuring tender chicken in vibrant salsa verde, brown rice, black beans, and gooey cheese, perfect for family meals or potlucks.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 cup salsa verde Feel free to choose a spicier version if desired.
- 1 cup cooked brown rice Quinoa can be used as a substitute.
- 1 cup black beans, drained and rinsed Canned beans are convenient.
- 1 cup corn (frozen or canned)
- 1 cup shredded cheese (cheddar or Monterey Jack)
Seasonings
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust seasoning as per preference.
- to garnish Fresh cilantro Add just before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, salsa verde, brown rice, black beans, corn, cumin, garlic powder, and half of the shredded cheese.
- Taste and season with salt and pepper as needed.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Top with the remaining cheese.
Baking
- Bake for 25-30 minutes, or until the cheese is bubbly and golden.
Serving
- Garnish with fresh cilantro just before serving. Enjoy!
Notes
You can serve this casserole family-style or with a side salad. For leftovers, refrigerate in plastic wrap or aluminum foil for up to three days. Reheat in oven for about 15 minutes at 350°F.