Delight your senses with our Salsa Verde Chicken and Rice Casserole – a symphony of vibrant flavors and comforting textures in every bite. This hearty dish combines succulent, seasoned chicken with aromatic rice, black beans, and corn, all embraced by a tomatillo salsa-infused broth. Baked to perfection, it’s a culinary masterpiece that brings warmth to your table. Dive into a world of savory indulgence that’s both easy to make and impossible to resist!
In the heart of our home, the aroma of Salsa Verde Chicken and Rice Casserole wafts through the air, creating a sense of anticipation and joy. This recipe has woven its way into the fabric of our family gatherings, where each forkful is met with smiles and nods of approval. The time spent in the kitchen crafting this flavorful delight has become a cherished ritual, making ordinary days extraordinary and ordinary meals extraordinary.
Why This Salsa Verde Chicken and Rice Casserole:
- Flavor Fusion: The marriage of garlic, paprika, oregano, and cumin infuses the chicken with a rich and savory taste, perfectly complemented by the tomatillo salsa.
- One-Pan Wonder: Streamline your cooking process with this one-pan wonder, making cleanup a breeze without compromising on flavor or variety.
- Versatile Garnishes: Elevate your dish with optional garnishes like salsa, fresh cilantro, lime wedges, and diced avocado for a burst of freshness and color.
- Cheese Lover’s Dream: Double layers of melted cheddar cheese, both within the casserole and on top, create a gooey, golden crust that adds a delightful creaminess to each spoonful.
- Family-Friendly Comfort: A comforting blend of chicken, rice, and veggies makes this casserole a family favorite, perfect for cozy dinners or gatherings.
Ingredients:
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized cubes (454 grams)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¾ cup uncooked long-grain white rice
- 1 15-ounce can black beans, well-rinsed and drained
- 1 cup frozen corn kernels, thawed (or canned corn)
- ¾ teaspoon salt
- 1 ¼ cups low sodium chicken broth
- 1 cup tomatillo salsa
- 2 cups shredded cheddar cheese, divided
Directions:
- Preheat the oven to 375˚F.
- Heat 2 tablespoons of olive oil in a large oven-safe pan or skillet over medium-high heat.
- Season chicken with garlic powder, paprika, oregano, cumin, salt, and pepper. Brown the chicken on all sides for about 5 minutes. Remove and set aside.
- Add the remaining oil to the skillet. Cook onions for 2 minutes until softened, then add garlic for 20 seconds.
- Add rice, beans, and corn; season with salt. Toast the rice for 1 minute.
- Pour in chicken broth and salsa, bringing the mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Add the cooked chicken back to the skillet.
- Remove from heat, cover tightly with foil or a lid, and bake for 45 minutes.
- Remove the skillet, set the oven to BROIL, uncover, stir the casserole, and sprinkle the top with the remaining shredded cheese. Broil for 2-3 minutes until the cheese is melted and lightly browned.
- Garnish with salsa, fresh cilantro, lime wedges, diced avocado, and more.
- Serve and savor the deliciousness!
Notes: Feel free to customize with your favorite veggies or protein choices. For an extra kick, use a spicier salsa or add diced jalapeños. Enjoy leftovers reheated or as a tasty filling for burritos!
