Healthy Salsa Verde Chicken Casserole
A flavorful casserole combining shredded chicken, salsa verde, and cheese, perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup cooked quinoa or rice
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, salsa verde, black beans, corn, quinoa (or rice), half of the shredded cheese, cumin, garlic powder, salt, and pepper. Stir well to mix.
- Pour the mixture into a greased baking dish and spread it evenly.
- Sprinkle the remaining cheese on top to form a delicious crust.
- Bake for 25-30 minutes until the cheese is wonderfully melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use leftover rotisserie chicken for a quick meal. Customize with different beans or grains based on preference.