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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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

  • 9x13 inch baking dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, mix together salsa verde, sour cream (or Greek yogurt), garlic powder, and onion powder.
  3. Stir in the cooked chicken, rice, and green beans until evenly coated.
  4. Spread the mixture into the prepared baking dish and top with shredded Monterey Jack cheese.
  5. Bake uncovered for 25–30 minutes, until hot and bubbly with golden cheese edges.
  6. 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.