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Salsa Verde Chicken Casserole

Salsa verde chicken casserole with tangy salsa verde, shredded chicken, and rice baked until the Monterey jack cheese turns golden. It’s an easy Mexican casserole style bake with bubbling edges and a creamy sour-cream finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 3 cooked chicken, shredded Use 3 cups fully cooked shredded chicken.
  • 2 cooked white rice Use 2 cups cooked rice (cold is fine).
  • 1 jar (16 oz) salsa verde Stir well before combining.
  • 1 can (15 oz) white beans or pinto beans, drained Drain thoroughly.
  • 1 cup frozen corn, thawed Thaw to avoid excess moisture.
  • 1 cup sour cream Stir in for a creamy tang.
  • 1 tsp cumin Adds warm, smoky flavor.
  • 1 tsp garlic powder Seasoning for savory depth.
Cheese topping
  • 2 cup Monterey jack cheese, shredded Top evenly for a golden crust.
Serving
  • 0.25 cilantro Chop fresh cilantro for garnish.
  • 0.25 jalapeños Slice jalapeños to taste.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 375°F and grease a 9x13 baking dish with a light coating so the casserole releases cleanly.
  2. Mix the shredded chicken, cooked rice, salsa verde, beans, corn, sour cream, cumin, and garlic powder until fully combined and no dry pockets remain.
  3. Transfer the mixture to the baking dish and spread evenly in a level layer so it bakes uniformly.
Bake and serve
  1. Top with shredded Monterey jack cheese in an even layer so it melts into a golden surface.
  2. Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and the edges are bubbling.
  3. Serve immediately topped with fresh cilantro and sliced jalapeños for bright, fresh contrast.

Notes

Pro tip: For the best texture, use cooked rice and thawed corn that aren’t watery—if the salsa verde seems very thin, drain any excess liquid from the beans before mixing. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot. Freezing: freeze up to 2 months, then thaw overnight in the fridge and reheat until bubbling. For a lighter option, use low-fat sour cream and part-skim Monterey jack.