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Salsa Verde Chicken Rice Casserole
Rachel Kim

Salsa Verde Chicken Rice Casserole

Thick salsa verde, cooked chicken and white rice make a weeknight pan with clean tomatillo tang. A small amount of sour cream rounds the sauce but does not flood the rice. Pepper Jack goes inside and on top so every scoop stays cohesive without needing a canned condensed soup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked long-grain white rice
  • 4 cups shredded cooked chicken
  • 2 cups thick salsa verde
  • 1 cup sour cream
  • 1 can 15 oz pinto beans, rinsed and drained
  • 3 cups shredded pepper Jack divided
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Fold the rice, chicken, salsa verde, sour cream, beans, 1 1/2 cups pepper Jack and salt together.
  3. Spread the mixture evenly in the dish without pressing it down firmly.
  4. Cover with the remaining pepper Jack.
  5. Bake uncovered for 22 to 25 minutes until the center reaches 165°F and the cheese is browned at the edges.
  6. Rest 10 minutes before scooping.