Salsa Verde Chicken and Rice Casserole

Salsa Verde Chicken and Rice Casserole


This Southwest-inspired Salsa Verde Chicken and Rice Casserole is filled with bite-sized chunks of juicy chicken, black beans, sweet corn, and tender rice in a cheesy salsa verde sauce!
  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • ¾ cup uncooked long-grain white rice
  • 1 15-ounce can black beans, well-rinsed and drained
  • 1 cup frozen corn kernels, thawed (you can also use canned corn)
  • ¾ teaspoon salt
  • 1 ¼ cups low sodium chicken broth
  • 1 cup tomatillo salsa
  • 2 cups shredded cheddar cheese, divided
  • FOR GARNISH: salsa, cilantro, lime wedges, diced avocado, etc...
  1. Preheat oven to 375˚F.
  2. Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.
  3. Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper.
  4. Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.
  5. Add remaining oil to the hot skillet and set over medium-high heat.
  6. Stir in the onions and cook for 2 minutes, or until just softened.
  7. Stir in garlic and cook for 20 seconds.
  8. Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted.
  9. Stir in beans and corn; season with salt.
  10. Add chicken broth and salsa; bring mixture to a simmer.
  11. Stir in 1 cup of shredded cheese until melted.
  12. Stir in previously cooked chicken.
  13. Remove from heat.
  14. Tightly cover with foil or a lid.
  15. Bake for 45 minutes.
  16. Remove skillet from oven.
  17. Set oven to BROIL.
  18. Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese.
  19. Broil until cheese is melted and lightly browned on top; about 2 to 3 minutes.
  20. Top with salsa, cilantro, lime wedges, diced avocado, etc…
  21. Serve.

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