Spice up your dinner routine with this Salsa Verde Chicken Casserole. This dish brings together tender chicken, hearty black beans, and zesty tomatillo salsa in a cheesy, comforting casserole. Perfect for a busy weeknight or a cozy family meal, this recipe is not only delicious but also easy to prepare, making it a staple in any household.
One evening, after a long day, I wanted to whip up something quick yet comforting. With a few pantry staples and some frozen chicken, this Salsa Verde Chicken Casserole was born. My husband and kids were instantly hooked. The blend of spices, the creamy cheese, and the fresh garnishes made it an unforgettable meal. Now, it’s a regular request, loved for its rich flavors and ease of preparation.
Why This Salsa Verde Chicken Casserole?
- One-Pan Wonder: This casserole is made in a single oven-safe pan, simplifying both cooking and cleanup.
- Rich and Flavorful: A delicious blend of spices, chicken, and salsa verde creates a dish that’s bursting with flavor.
- Versatile and Customizable: Easily adjust the ingredients to suit your taste or what you have on hand.
- Comforting and Cheesy: With a generous amount of melted cheddar, this casserole is the epitome of comfort food.
Ingredients
For the Casserole:
- 3 tablespoons (45 ml) olive oil, divided
- 1 pound (450 grams) boneless, skinless chicken breasts, cut into bite-sized cubes
- 1/2 teaspoon (2.5 grams) garlic powder
- 1/2 teaspoon (2.5 grams) paprika
- 1/2 teaspoon (2.5 grams) dried oregano
- 1/2 teaspoon (2.5 grams) ground cumin
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced (about 100 grams)
- 3 cloves garlic, minced
- 3/4 cup (150 grams) uncooked long-grain white rice
- 1 (15-ounce) can (425 grams) black beans, well-rinsed and drained
- 1 cup (150 grams) frozen corn kernels, thawed (or canned corn)
- 3/4 teaspoon (3.75 grams) salt
- 1 1/4 cups (300 ml) low sodium chicken broth
- 1 cup (240 ml) tomatillo salsa
- 2 cups (200 grams) shredded cheddar cheese, divided
For Garnish (Optional):
- Salsa
- Fresh cilantro
- Lime wedges
- Diced avocado
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe pan or skillet over medium-high heat. Season the chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper. Add the seasoned chicken to the hot oil and cook for about 5 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: Add the remaining tablespoon of oil to the hot skillet. Stir in the diced onions and cook for about 2 minutes, until softened. Add the minced garlic and cook for another 20 seconds.
- Toast the Rice: Stir in the uncooked rice and cook, stirring frequently, for about 1 minute until the rice is lightly toasted. Add the rinsed black beans and thawed corn, and season with 3/4 teaspoon of salt.
- Combine and Simmer: Pour in the chicken broth and tomatillo salsa. Bring the mixture to a simmer, then stir in 1 cup of shredded cheddar cheese until melted. Add the previously cooked chicken back to the skillet.
- Bake: Remove from heat, cover tightly with foil or a lid, and bake in the preheated oven for 45 minutes.
- Broil for a Crispy Top: After baking, remove the skillet from the oven and set the oven to broil. Remove the foil, stir the casserole, and sprinkle the remaining shredded cheese on top. Broil for about 2-3 minutes, until the cheese is melted and lightly browned.
- Garnish and Serve: Top with your choice of salsa, fresh cilantro, lime wedges, and diced avocado. Serve warm.
Notes
- Substitutions: Substitute the chicken with turkey or beef, or make it vegetarian by using extra beans and vegetables. For a spicier kick, add diced jalapeños.
- Cooking Tips: Ensure the chicken is browned but not overcooked during the initial searing. Adjust the broiling time based on your oven’s strength to prevent burning the cheese.
- Nutritional Information: This casserole is a great source of protein and fiber from the chicken and beans, with added vitamins from the corn and fresh garnishes.
