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Healthy Salsa Verde Chicken Casserole

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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.

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

  1. 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.
  2. Step 2: Pour the chicken and rice mixture into the prepared baking dish, spreading it out into an even layer.
  3. Step 3: Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole mixture.
  4. 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.
  5. 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!

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