Salsa Verde Chicken Bake
This salsa verde chicken bake keeps dinner simple with tender chicken, fluffy rice, pinto beans, green chiles, and melted cheese. Everything bakes together in one dish—just pop it in the oven, then finish with your favorite toppings and dig in!
Servings: 6 servings
Calories: 263kcal
Ingredients
- 1 cup white rice long-grain or basmati
- ¾ cup low-sodium chicken broth
- 1 (16-ounce) salsa verde
- 1 (15-ounce) pinto beans rinsed and drained
- 1 (4-ounce) can diced green chiles
- ¼ cup onion chopped
- ¼ cup cilantro chopped
- 1 ½ pounds boneless skinless chicken breasts cut into bite-sized pieces
- 1 lime juiced
- 3 cloves garlic
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 ½ teaspoons salt
- ½ teaspoons black pepper
- 1 ½ cups shredded cheese
Instructions
- Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick spray.
- Add the rice, pinto beans, green chiles, onion, chicken, cilantro, lime juice, salsa verde, chicken broth, garlic powder, salt, pepper, cumin, chili powder, and paprika to the prepared baking dish. Stir well, making sure the rice is evenly distributed in the liquid.
- Cover the baking dish tightly with aluminum foil and bake for 50 minutes. Carefully remove the foil and stir, then cover again and bake for another 10 minutes, or until the rice is tender and the chicken is cooked through.
- Stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese evenly over the top. Broil uncovered for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.
- Garnish with cilantro, green onions, avocado, jalapeño slices, and sour cream. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Video
Notes
- Make Ahead Instructions: Combine all ingredients except the rice, salsa verde, chicken broth, and cheese. Cover and refrigerate for up to 2 days. When ready to bake, stir in the rice, salsa verde, and chicken broth, then continue with step 3. Add the cheese later as directed.
- Freezer Instructions: Bake the casserole as directed, leaving off the cheese. Let cool, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat covered. Uncover and add the cheese during the last 10 minutes, baking until the cheese is melted and the casserole is heated through.
- Chicken: Use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Keep the pieces roughly the same size so they cook evenly.
- Rice: Use uncooked long-grain white rice or white basmati rice, rinsed well and drained. Stick with these one of these, since other types will require different amounts of liquid or baking times.
Nutrition
Calories: 263kcal | Carbohydrates: 11g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1098mg | Potassium: 524mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 1mg
