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Salsa Verde Chicken Casserole

Salsa verde chicken casserole with tender shredded chicken and rice baked in tangy salsa verde, then topped with golden Monterey jack. This easy Mexican casserole gets bubbling edges and a creamy sour-cream flavor with every spoonful.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 3 cup cooked chicken Shredded
  • 2 cup cooked white rice
  • 16 oz salsa verde 1 jar
  • 15 oz white beans or pinto beans Drained
  • 1 cup frozen corn Thawed
  • 1 cup sour cream
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 cup Monterey jack cheese Shredded
Serving
  • 1 cilantro For serving
  • 1 jalapeños For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Set the baking dish aside so the casserole can be transferred right after mixing.
Mix the casserole filling
  1. Mix shredded cooked chicken, cooked white rice, salsa verde, drained white beans or pinto beans, thawed frozen corn, sour cream, cumin, and garlic powder until fully combined, with no dry pockets.
  2. Spread the mixture evenly in the greased 9x13 baking dish so it bakes uniformly.
Bake
  1. Top the casserole with shredded Monterey jack cheese in an even layer.
  2. Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and the edges are bubbling.
Serve
  1. Let the casserole stand briefly after baking, then spoon portions onto plates.
  2. Serve topped with fresh cilantro and sliced jalapeños.

Notes

Pro tip: drain the beans well and thaw the corn completely so the casserole doesn’t turn watery. Refrigerate leftovers in a covered container up to 3–4 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because the rice and sour-cream mixture can soften after thawing. For a dairy-light option, use reduced-fat sour cream and part-skim Monterey jack to lower calories while keeping the cheesy top.