This Salsa Verde Chicken and Rice Casserole Recipe is a warm, easy weeknight favorite that feels both comforting and fresh. With tender cooked chicken, creamy rice, and tangy salsa verde baked together under a layer of melted cheese, it’s the kind of meal that fills your kitchen with cozy smells and your table with happy faces. If you have some leftover rice and a jar of salsa verde, you are halfway there. Here’s how to turn them into a simple, crowd-pleasing dinner that feels special without the stress.

Salsa Verde Chicken and Rice Casserole Recipe 1

Why You Will Love This Recipe

It’s an easy, one-pan meal that makes cleanup simple.
Perfect for busy nights, potlucks, or when you need dinner in under an hour.
The tangy salsa verde adds a fresh twist to classic chicken and rice.
It’s hearty, family-friendly, and full of flavor.

Ingredients You Will Need

Cooked chicken: Great for using leftovers or a rotisserie chicken.
White or brown rice: Adds body and comfort to the dish.
Salsa verde: Brings brightness and a gentle heat.
Monterey Jack cheese: Melts beautifully for a creamy topping.
Green beans: Adds freshness and color to balance the richness.
Sour cream or Greek yogurt: Creates a creamy base for the casserole.
Garlic and onion powder: Simple seasoning that deepens the flavor.

Step by Step Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
In a large bowl, mix together the salsa verde, sour cream, garlic powder, and onion powder.
Stir in the cooked chicken, rice, and green beans until everything is evenly coated.
Spread the mixture into the prepared baking dish and top with shredded cheese.
Bake uncovered for 25 to 30 minutes until hot and bubbly with golden edges.
Let it rest for 5 minutes before serving so the flavors come together.

Helpful Tips and Variations

Salsa Verde Chicken and Rice Casserole Recipe 2

Add black beans or corn for a more colorful twist inspired by Spanish casserole flavors.
If you want a lighter option, use brown rice and low-fat cheese for a healthy chicken dinner idea.
Swap green beans for zucchini or bell peppers for a fresh take on a classic rice casserole.
Turn this into a potluck dish by doubling the recipe and baking it in a larger pan.
If you like this flavor combo, you’ll also love this cheesy ground beef casserole.

Serving and Storage

Salsa Verde Chicken and Rice Casserole Recipe 3

Serve this casserole warm with a squeeze of lime and a sprinkle of fresh cilantro. It pairs beautifully with a simple side salad or roasted vegetables. For potlucks or casual dinners, it holds up well and stays creamy even as it cools.

Salsa Verde Chicken and Rice Casserole

A creamy, cheesy, and tangy one-pan casserole made with cooked chicken, rice, salsa verde, green beans, and melted Monterey Jack cheese. perfect for quick, comforting weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Casserole

Cuisine: Mexican-Inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

3 cups cooked chicken shredded or chopped
3 cups cooked white or brown rice
1.5 cups salsa verde
1 cup sour cream or Greek yogurt
1 tsp garlic powder
1 tsp onion powder
1 cup green beans chopped
1.5 cups Monterey Jack cheese shredded

Equipment

9×13 inch baking dish
Mixing Bowl

Method

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix together salsa verde, sour cream (or Greek yogurt), garlic powder, and onion powder.
Stir in the cooked chicken, rice, and green beans until evenly coated.
Spread the mixture into the prepared baking dish and top with shredded Monterey Jack cheese.
Bake uncovered for 25–30 minutes, until hot and bubbly with golden cheese edges.
Let rest for 5 minutes before serving. Garnish with fresh cilantro and lime if desired.

Notes

To lighten it up, use brown rice and low-fat cheese. Add black beans or corn for variety. Easily double the recipe for potlucks or freeze leftovers for later.

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 325°F for 15 minutes or microwave in short bursts until hot. This dish also freezes well for easy make-ahead meals.

FAQs

What can I do with extra salsa verde?

You can drizzle it over eggs, tacos, or even roasted veggies. It also makes a great dip mixed with a bit of sour cream. Keep some on hand for other salsa verde recipes like enchiladas or soups.

Can I make this casserole ahead of time?

Yes. You can assemble the casserole up to one day in advance, cover it tightly, and refrigerate. When ready to bake, add 5 to 10 extra minutes to the cooking time since it starts cold.

Can I use quinoa instead of rice?

Absolutely. Quinoa adds extra protein and texture, making this dish one of the best cooked chicken and rice recipes with a healthy twist. Just be sure to cook the quinoa before mixing it in.

Is this casserole freezer-friendly?

Yes, this Chicken Verde Casserole freezes beautifully. Cool it completely, then wrap tightly in foil. It will keep for up to two months. Thaw overnight before reheating.

What to serve with this dish?

A crisp green salad or roasted veggies work perfectly. If you like comfort-style sides, try warm tortillas or garlic bread to soak up the extra sauce.

Final Thoughts from Ama

Some nights call for something simple and cozy, and this Salsa Verde Chicken and Rice Casserole delivers every time. It’s proof that you can make a hearty, flavorful dinner with just a few pantry staples and a little love. Even if your rice is a little clumpy or your cheese melts unevenly, it will still taste wonderful. That’s the beauty of home cooking: real, comforting, and shared with the ones you love.