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Salsa Verde Chicken Casserole

Salsa verde chicken casserole is a one-pan Tex-Mex bake with tender shredded chicken, rice, beans, and corn in tangy salsa verde. It finishes with a golden Monterey jack cheese top, plus cooling sour cream and fresh cilantro after baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 3 cup cooked chicken, shredded
white rice
  • 2 cup cooked white rice
salsa verde
  • 1 jar (16 oz) salsa verde
beans
  • 1 can (15 oz) white beans or pinto beans, drained
corn
  • 1 cup frozen corn, thawed
sour cream
  • 1 cup sour cream
ground cumin
  • 1 tsp cumin
garlic powder
  • 1 tsp garlic powder
monterey jack cheese
  • 2 cup Monterey jack cheese, shredded
cilantro and jalapeños
  • 1 cilantro for serving
  • 1 jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13 baking dish, so it’s ready for the casserole to bake without sticking.
  2. Mix the shredded chicken, cooked rice, salsa verde, beans, corn, sour cream, cumin, and garlic powder until fully combined.
  3. Transfer the mixture to the baking dish and spread it evenly into a single layer.
  4. Top with the shredded Monterey jack cheese, covering the surface so it melts into a golden crust.
Bake and serve
  1. Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and the edges are bubbling.
  2. Serve topped with fresh cilantro and sliced jalapeños.

Notes

For best layering, make sure the rice is fully cooked and the corn is thawed; uneven rice can lead to dry spots. Refrigerate leftovers in a covered container for up to 3–4 days; freeze up to 2 months (thaw overnight in the fridge and reheat at 350°F until hot). To make it lighter, use reduced-fat sour cream and reduced-fat Monterey jack.