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Healthy Salsa Verde Chicken Casserole

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A fresh, protein-packed Salsa Verde Chicken Casserole that’s quick and healthy, perfect for busy weeknights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 cup salsa verde
  • 1 cup cooked brown rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded low-fat cheese (such as Monterey Jack or Mexican blend)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)
  • Cooking spray or olive oil for greasing the casserole dish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, cook the brown rice according to package instructions, set aside.
  3. Season chicken with cumin, chili powder, salt, and pepper.
  4. Heat a non-stick skillet over medium, lightly coat with cooking spray or olive oil, and cook chicken for 5–7 minutes per side until cooked through.
  5. Remove chicken to cool slightly, shred with forks or chop.
  6. In a large bowl, combine shredded chicken, cooked rice, black beans, corn, diced tomatoes, and salsa verde, stirring well.
  7. Grease a 9×13-inch dish, pour the mixture in, and spread evenly.
  8. Sprinkle shredded cheese evenly over the top, cover with foil, and bake for 25 minutes.
  9. Remove foil, bake for an additional 10–15 minutes until cheese is bubbly and golden.
  10. Let cool a few minutes, garnish with cilantro if desired, and serve.

Notes

This casserole reheats well and adapts to gluten-free and lower-sodium swaps.

Nutrition

Find it online: https://easyumrecipes.com/healthy-salsa-verde-chicken-casserole/