Salsa Verde Chicken and Rice Casserole Recipe


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (15 ounce) jar salsa verde (choose your preferred spice level)
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Optional Toppings:

  • Chopped cilantro
  • Avocado slices
  • Sour cream
  • Lime wedges


  • Prep and Sauté: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, garlic powder, onion powder, and chili powder. Cook until browned and cooked through, about 5-7 minutes. Remove chicken to a plate.
  • Sauté Vegetables: Add onion and bell pepper to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook for another 30 seconds.
  • Build the base: Add the rice, black beans, Rotel, salsa verde, and chicken broth to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through.
  • Add Chicken and Cheese: Stir the cooked chicken and half the shredded cheese (about 1 cup total) into the rice mixture. Transfer to the prepared baking dish.
  • Bake and Top: Sprinkle the remaining cheese on top. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
  • Optional Broil: For a golden-brown top, turn the oven to broil and broil the casserole for 2-3 minutes, watching carefully.
  • Serve: Let the casserole rest for about 5 minutes before serving. Garnish with your favorite toppings like cilantro, avocado, sour cream, or lime wedges.


  • Swap the Rice: Use brown rice for a heartier option (increase cooking time accordingly).
  • Extra Flavor Boost: Add a pinch of cumin and some chopped jalapeno (if desired) to the vegetable mix.
  • Creamy Variation: Stir in 1/2 cup of sour cream or plain Greek yogurt with the chicken for extra richness.
  • Make-Ahead: Assemble the casserole (up to step 4) and refrigerate for up to a day before baking.

Enjoy your hot and satisfying Salsa Verde Chicken and Rice Casserole!


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