Healthy Salsa Verde Chicken Casserole
This one-dish casserole combines shredded chicken, salsa verde, black beans, and cheese for a quick and wholesome weeknight meal that's kid-friendly and easy to prepare.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken works great
- 1 cup salsa verde Jarred or homemade
- 1 cup black beans Drained and rinsed
- 1 cup corn Frozen or canned (drained)
- 1 cup cooked brown rice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup shredded cheese Cheddar or Monterey Jack
- Salt and pepper to taste
- Fresh cilantro For garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, salsa verde, black beans, corn, cooked brown rice, cumin, garlic powder, salt, and pepper. Stir until everything is evenly coated.
- Transfer the mixture to a 9×13 inch baking dish. Spread it into an even layer.
- Sprinkle the shredded cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for 10–15 minutes, until the cheese is melted and bubbling and the casserole is heated through.
- Let rest for 5 minutes, then garnish with chopped fresh cilantro and serve.
Notes
Use room-temperature ingredients for even cooking. For a crispy topping, broil for 1-2 minutes at the end. Can be made ahead and refrigerated.