Salsa Verde Chicken and Rice Casserole is a simple, comforting dish that combines tender chicken, zesty salsa verde, and fluffy rice all baked together in one pan. The green sauce adds a nice tangy flavor that brightens up the whole meal, making it perfect for a weeknight dinner when you want something tasty but easy to prepare.
I love making this casserole when I want a dish that feels homey but doesn’t take a lot of fuss. Plus, it’s great because you can toss everything together and let the oven do the work while you get on with other things. I usually add a little extra cheese on top to get that melty, golden crust that everyone always asks for seconds of.
This meal goes perfectly with a simple side salad or some steamed veggies to keep it balanced. It’s one of those dishes I keep coming back to because it’s filling, flavorful, and just downright satisfying. Whenever I make it, it fills the kitchen with the best aroma that makes everyone hungry before it’s even ready!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives this dish tender bites without extra cooking time. Rotisserie chicken is a great shortcut, or you can use shredded cooked turkey as a swap.
Rice: Long-grain white rice works well for its fluffiness and cooks just right in the casserole. If you want a healthier option, try brown rice, but note it needs a longer bake time and more liquid.
Salsa Verde: This green sauce brings tang and mild heat. If you can’t find salsa verde, you can use a mild tomatillo salsa or even mix some mild green chili sauce with fresh lime juice.
Cream of Chicken Soup: This adds creaminess. You can substitute with cream of mushroom or cream of celery soup if preferred. For a lighter version, use sour cream or Greek yogurt mixed with a bit of chicken broth.
Cheese: Cheddar and Monterey Jack melt beautifully here. You can swap for mozzarella or a Mexican cheese blend for different flavors. Adding cheese on top gives a golden, melty crust that’s so satisfying.
How Do I Make Sure the Rice Cooks Perfectly in the Casserole?
Cooking rice in a casserole can be tricky because it needs enough moisture to get tender without becoming mushy. Here’s what I do:
- Use uncooked rice and enough liquid (chicken broth + salsa verde + soup) to let it absorb during baking.
- Cover tightly with foil for the first 40 minutes to trap steam and help cook the rice evenly.
- Check the rice at the end of baking; if it’s not tender yet, add a splash more broth, cover it again, and bake a bit longer.
- Resting for 5 minutes after baking lets the rice finish absorbing any leftover liquid, so it’s not too wet when serving.
Following these steps helps get just the right texture every time, making the casserole creamy but not soggy.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to hold the casserole and lets it cook evenly.
- Mixing bowl – big enough to stir all your ingredients together without spilling.
- Measuring cups and spoons – to get your ingredients just right for well-balanced flavor.
- Aluminum foil – helps trap steam while baking so the rice cooks perfectly.
- Knife and cutting board – for chopping chicken, onions, garlic, and cilantro safely and easily.
Flavor Variations & Add-Ins
- Swap chicken for cooked shredded pork or ground turkey for a different protein that pairs well with salsa verde.
- Add black beans or corn kernels for extra texture, color, and fiber in the casserole.
- Stir in diced jalapeños or a dash of hot sauce if you like more heat and spice.
- Top with sliced avocado and a squeeze of lime after baking for fresh creaminess and zest.
How to Make Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 1 cup long-grain white rice, uncooked
- 1 can (10 oz) salsa verde
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth or water
- ½ cup chopped onion (optional)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
- Cooking spray or butter (for greasing the pan)
How Much Time Will You Need?
This casserole takes about 10 minutes of prep time and around 55 minutes of baking time. Be sure to allow 5 minutes of resting time after baking to let everything set before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to keep the casserole from sticking.
2. Mix the Ingredients:
In a large bowl, combine the uncooked rice, salsa verde, cream of chicken soup, chicken broth (or water), chopped onion if you like, minced garlic, ground cumin, chili powder, salt, and pepper. Stir everything together well.
3. Add Chicken and Cilantro:
Gently fold in the cooked chicken and chopped cilantro, making sure they are evenly distributed but keeping the mixture light.
4. Assemble the Casserole:
Pour the mixture into your prepared baking dish and spread it out evenly. Then sprinkle the shredded cheese evenly over the top for a delicious cheesy crust.
5. Bake The Casserole:
Cover the dish tightly with aluminum foil to trap steam, and bake for 40 minutes. After that, remove the foil and bake uncovered for another 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the rice is tender.
6. Rest and Serve:
Take the casserole out of the oven and let it rest, uncovered, for 5 minutes so the flavors settle and the rice finishes absorbing the liquid. Garnish with fresh cilantro leaves before serving.
Enjoy your warm, creamy, and flavorful Salsa Verde Chicken and Rice Casserole—a perfect meal that’s both easy to prepare and satisfying to eat!
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just make sure to fully thaw the chicken before using it. Thaw it overnight in the fridge or use the defrost setting on your microwave. Using cooked chicken, whether fresh or thawed, works best for this recipe.
Can I Substitute Brown Rice for White Rice?
Absolutely! Keep in mind that brown rice will take longer to cook and may require more liquid. You’ll want to increase the bake time by about 20-25 minutes and possibly add a bit more chicken broth to ensure the rice cooks through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. Adding a splash of broth before reheating helps keep it moist.
Can I Prepare This Casserole Ahead of Time?
Yes! You can assemble the casserole earlier in the day, cover it tightly, and refrigerate it until you’re ready to bake. Add an extra 5-10 minutes to the baking time if baking straight from the fridge.