Salsa Verde Chicken and Rice Casserole is a bright and comforting dish that combines tender chicken, zesty salsa verde, and fluffy rice all baked together to make one happy, flavorful meal. The tangy green sauce mixed with cheese and seasoned rice gives this casserole a lively taste that’s a little spicy, a little cheesy, and totally delicious.
I love making this casserole when I want something simple but with a little punch. It’s one of those dishes where you throw everything into a baking dish and let the oven do the work. The salsa verde brings a fresh flavor that feels homemade even if you’re using jarred salsa, and the rice soaks up all those tasty juices making every bite nice and moist.
My favorite way to serve this is straight from the oven with a dollop of sour cream and a sprinkle of chopped cilantro on top. It’s great for family dinners or casual get-togethers because everyone can just dig in and enjoy. Plus, leftovers taste great the next day, which makes it a win in my book!
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless breasts keeps the dish lean and cooks evenly. You can swap with thighs for juicier meat, but thighs may take a bit longer to cook through.
Rice: Long grain white rice works best here because it stays fluffy and absorbs the salsa flavors well. If you want a healthier option, brown rice works, but increase cooking time and liquid slightly.
Salsa verde: This sauce is the flavor star. Fresh homemade salsa verde adds brightness, but store-bought works fine for convenience. If you prefer less heat, pick a mild version or reduce the amount.
Cheese: Sharp cheddar melts nicely and adds a creamy finish. You can use Monterey Jack or a Mexican cheese blend if you want a milder or different flavor.
Cilantro: Cilantro freshens the casserole at the end. If you’re not a fan, parsley or green onions make good alternatives.
How Do You Make Sure the Chicken Stays Tender When Baking?
To keep the chicken juicy and tender, searing first is a great trick. Browning the chicken quickly on the stove forms a crust that locks the juices in.
- Season the chicken well before searing for extra flavor.
- Don’t cook the chicken fully in the pan—just get a golden crust.
- Cover the casserole tightly with foil during baking to trap steam, which keeps chicken moist.
- Check the chicken temperature with a meat thermometer; 165°F (74°C) is safe and juicy.
Resting the casserole after baking lets the juices redistribute so each bite is tender and flavorful.
Equipment You’ll Need
- Large oven-safe skillet or casserole dish – great for cooking everything in one pan and going straight to the oven.
- Cutting board and sharp knife – essential for chopping the cilantro and prepping chicken safely.
- Mixing bowl – helps you combine the rice, salsa verde, broth, and corn easily before adding to the skillet.
- Meat thermometer – useful to check the chicken is cooked through without drying it out.
- Aluminum foil – to cover the casserole while baking and keep moisture locked in.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken—saves time and adds extra flavor from the roast.
- Add black beans or pinto beans to add fiber and a creamy texture, making the dish more filling.
- Mix in diced green chilies or jalapeños if you want more heat and a spicier kick.
- Use pepper jack cheese instead of cheddar for a mild spicy twist and great meltiness.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 1/2 cups long grain white rice, uncooked
- 1 1/2 cups salsa verde (store-bought or homemade)
- 1 cup chicken broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1-2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and roughly 40-50 minutes to bake and finish, including resting time. It’s a one-pan meal that’s simple, quick, and satisfying.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Lightly grease a large oven-safe skillet or casserole dish. Heat 1-2 tablespoons of olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and cumin. Sear the chicken for 2-3 minutes each side, just until golden brown but not cooked through. Remove from heat.
2. Mix the Rice and Salsa Verde:
In a bowl, combine the uncooked rice, salsa verde, chicken broth, and corn kernels. Stir well to blend everything evenly.
3. Assemble and Bake:
Pour the rice and salsa mixture evenly around and on top of the seared chicken breasts in the skillet. Cover tightly with aluminum foil to lock in moisture. Bake for 35-40 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).
4. Add Cheese and Finish Baking:
Carefully remove the foil. Sprinkle the shredded cheddar cheese over the casserole, returning it to the oven uncovered. Bake an additional 5-10 minutes until the cheese melts and turns golden.
5. Rest, Garnish, and Serve:
Remove the casserole from the oven and let it rest for 5 minutes to settle. Sprinkle chopped fresh cilantro on top before serving. Scoop generous portions of the cheesy, flavorful chicken and rice for a wholesome and tasty meal.
Can I Use Frozen Chicken for This Casserole?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and safely.
Can I Substitute Brown Rice in This Recipe?
Absolutely! Brown rice adds a nuttier flavor and more fiber, but you’ll need to increase the baking time by about 10-15 minutes and add a bit more liquid to ensure it cooks through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth if it seems dry.
Can I Make This Casserole Ahead of Time?
Yes! Prepare the entire casserole up to the point before baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to account for the chilled ingredients.
