SALSA CHICKEN RICE CASSEROLE RECIPES

Name: Salsa Verde Chicken Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 2 cups shredded rotisserie chicken; 1 cup sour cream; 1-1/2 cups salsa verde, divided; 8 corn tortillas (6 inches); 2 cups chopped tomatoes; 1/4 cup minced fresh cilantro; 2 cups shredded Monterey Jack cheese; Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

SALSA VERDE CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT

Salsa Verde Chicken Casserole Recipe: How to Make It image

This is a rich and tasty combination of all the Tex-Mex dishes blended into one packed, beautiful casserole. Best of all, it’s ready in only half an hour! —Janet McCormick, Proctorville, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups shredded rotisserie chicken
1 cup sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

Steps:

In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

Nutrition Facts : Calories 400 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 637mg sodium, CarbohydrateContent 22g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

MEXICAN CHICKEN AND RICE CASSEROLE - TASTEFULVENTURE

Mexican Chicken and Rice Casserole - Tastefulventure image

This Mexican Chicken and Rice Casserole is probably one of my favorite easy weeknight dishes to make. It's loaded with flavor and can feed a crowd. If you don't have a crowd to feed, this makes great leftovers through out the week!

Provided by Tastefulventure

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 18

Ingredients

2 Chicken Breasts boneless and skinless chopped into 1 inch size pieces
1 cup Basmati White Rice, you can use any kind of rice you prefer, note: my directions use Basmati Rice and I cooked it via the instructions on the package. This equals 3 cups cooked rice.
1 1/2 cups Chicken Broth
1 16oz jar medium Salsa, about 1 1/2 cups You can use a more mild Salsa or more spicy, depending on what you prefer.
1 cup frozen Corn
1 15oz can Black Beans drained and rinsed
1/4 cup fresh Cilantro chopped
1/2 tsp Cumin powder
1/2 tsp Chili powder
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 1/4 cups Mexican Chedder Cheese
2 Tbs Coconut Oil
Toppings:
1 Avocado pitted, skin removed and diced
1 Tomato diced
1 Lime cut into wedges
Add any other topping you prefer, sour cream, more salsa, etc.

Steps:

Prepare Rice.
In medium sauce pan add 1 cup Basmati Rice and 1 1/2 cups Chicken Broth.
Bring to a boil, cover, and reduce heat to low, cook for 15 minutes. Remove from heat and let sit an additional 10 minutes.
While the Rice is cooking, prepare chicken.
In large frying pan over med-high heat add 2 Tbs coconut oil and chicken.
Cook until no longer pink in the middle, about 10-15 minutes.
Preheat oven to 375 degrees
In large bowl add Rice, Chicken, Salsa, Corn, Black Beans, Cilantro, Cumin, Chili Powder, Salt, and Pepper. Mix well.
Mix in 1 cup cheese.
Add to lightly grease 2 quart casserole pan.
Top with remaining cheese.
Bake for 15 minutes.
Garnish with Avocado, Tomato, and squirt the Lime Juice over the top if desired.
Enjoy!

More about "salsa chicken rice casserole recipes"

SALSA VERDE CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT

This is a rich and tasty combination of all the Tex-Mex dishes blended into one packed, beautiful casserole. Best of all, it’s ready in only half an hour! —Janet McCormick, Proctorville, Ohio
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 400 calories per serving

In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

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MEXICAN CHICKEN AND RICE CASSEROLE - TASTEFULVENTURE

This Mexican Chicken and Rice Casserole is probably one of my favorite easy weeknight dishes to make. It's loaded with flavor and can feed a crowd. If you don't have a crowd to feed, this makes great leftovers through out the week!
From tastefulventure.com
Total Time 50 minutes
Cuisine Mexican

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MEXICAN CHICKEN AND RICE CASSEROLE - TASTEFULVENTURE

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