Why Make This Recipe
Healthy Salsa Verde Chicken Casserole is a dish that is not only delicious but also packed with nutrients. It combines tender chicken, beans, corn, and rice, all topped with cheesy goodness. This casserole is perfect for busy weeknights because it is easy to prepare and can feed your family in one big dish. It’s also great for meal prep, allowing you to enjoy healthy leftovers throughout the week.
How to Make Healthy Salsa Verde Chicken Casserole
Ingredients:
- 3 cups cooked chicken, shredded
- 2 cups salsa verde
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked rice (brown or white)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, salsa verde, black beans, corn, rice, cumin, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving. Enjoy your healthy and delicious casserole!
How to Serve Healthy Salsa Verde Chicken Casserole
Serve this casserole warm right out of the oven. It can be a main dish on its own, but you can also pair it with a simple green salad or some tortilla chips for a crunch. Adding a dollop of sour cream or avocado on top can also enhance the flavors.
How to Store Healthy Salsa Verde Chicken Casserole
To store leftovers, let the casserole cool completely first. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Healthy Salsa Verde Chicken Casserole
- Use rotisserie chicken for a quicker option if you don’t have cooked chicken at home.
- Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
- Adjust the spice level by adding jalapeños or using a spicier salsa verde.
- If you like your cheese extra melted and bubbly, broil it for 2-3 minutes after baking.
Variation
You can turn this casserole into a vegetarian dish by omitting the chicken and adding extra beans or protein alternatives like lentils or quinoa. Use vegetable broth instead of chicken broth for added flavor.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole and refrigerate it before baking. Just assemble it and cover it well. Bake it when you’re ready to eat.
Is this casserole gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free corn and rice.
Can I use different types of cheese?
Absolutely! You can use any cheese you prefer, such as Monterey Jack, Mozzarella, or a dairy-free alternative if needed.
Healthy Salsa Verde Chicken Casserole
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Use rotisserie chicken for a quicker option.
- 2 cups salsa verde
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups cooked rice (brown or white)
- 1 cup shredded cheese (cheddar or Mexican blend) Use any cheese you prefer.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, salsa verde, black beans, corn, rice, cumin, garlic powder, salt, and pepper.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with shredded cheese.
Baking
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
