Whip up this Healthy Salsa Verde Chicken Casserole! Zesty salsa verde brightens shredded chicken, brown rice, and fresh veggies for an effortless, vibrant oven-baked meal.
Author:Sophia
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Method:Stovetop
Cuisine:American
Ingredients
Scale
3 cups cooked, shredded chicken breast
1.5 cups salsa verde (mild or medium)
2 cups cooked brown rice
1 cup frozen corn
5 oz fresh spinach, roughly chopped
1 cup reduced-fat Monterey Jack cheese, shredded
1/2 cup low-sodium chicken broth
1 teaspoon ground cumin
Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a large mixing bowl, combine the shredded chicken, salsa verde, cooked brown rice, frozen corn, chopped spinach, chicken broth, and ground cumin. Mix well until all ingredients are evenly distributed.
Step 2: Pour the chicken and rice mixture into the prepared baking dish, spreading it out into an even layer.
Step 3: Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole mixture.
Step 4: Bake for 25-30 minutes, or until the casserole is hot and bubbly around the edges and the cheese is melted and lightly golden.
Step 5: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to scoop.
Notes
Keep any leftover casserole in an airtight container in the refrigerator for up to 3-4 days, making weeknight meals a breeze.
Reheat individual servings in the microwave until warm, or cover and bake larger portions at 350°F (175°C) for about 15-20 minutes until heated through.
Elevate this comforting casserole by serving it with a dollop of light sour cream or Greek yogurt and a sprinkle of fresh cilantro for added brightness.
For an even speedier prep, grab a pre-cooked rotisserie chicken from the store and shred it; it’s a fantastic shortcut that doesn't compromise on flavor!