Salsa Verde Chicken Casserole

(3.5-oz.) bags boil-in-bag rice

avocados

salsa verde

(4-oz.) can chopped green chiles

lime juice

chicken breast

chicken soup

sour cream

(4 oz.) grated Monterey Jack cheese

cilantro

Topping: chopped tomatoes

Preheat oven to 350°. Prepare rice according to package directions.


Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice. Stir in hot cooked rice.


Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.


Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.


Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.


Where is the recipe that goes with the video? The recipe above is not the one that has the same ingredients as in video. That's the recipe I wanted.

I made this last weekend and it was a HIT!! My picky 13 yr old said it was her new favorite dish! My husband even ate it, he doesn't like sour cream. (I also didn't tell him!) However, I did tweak it a little on accident and for time saving purposes. I used the frozen pre-grilled chicken strips. I thawed and then cut them into cubes. I accidently grabbed cream of mushroom instead of cream of chicken. (Still yummy.) I also baked it for 30 min before putting cheese on it. I used Monterey Jack AND cheddar. I also used a can of diced tomatoes w/ green chilies that I drained. I "sprinkled" the tomatoes over the top of the cheese and then put the casserole back into the oven just to melt the cheese and heat the tomatoes; about 5 min.

I made this last night and my family loved it!  I used yellow rice instead of the boil-in-the-bag white.  I also added black beans and sauteed red pepper to the rice mixture.  Will definitely make again!

I fixed this last night and my husband really enjoyed it.  He does not like avocadoes, so I omitted them and increased the salsa verde sauce to make up the difference.  We will definitely have this one again.

Very good!  Easy and different.  I wasn't sure how the avocado and rice mixture would turn out but it was really tasty and creamy.  Itâs pretty filling, so next time I may halve the recipe.

Made for dinner last night and followed the recipe perfectly.  My only sub was instant rice for the boil in bag rice.  It look delicious, smelled delicious, but had a HORRIBLE BITTER AFTERTASTE.  I never throw out food, but we dumped the entire dish.  We used Pace Salsa Verde.  Could that be the problem?

Recipe was easy to make and a big hit at dinner. I put a little extra lime which is what everyone noticed and liked about the dish. Next time I make it I might add a little spice such as red chili peppers.

I saw the recipe in the Southern Living Issue at my dentist office.  I copied it...with pen and paper!! Rushed to the grocery and made it!!  Absolutely delightful.  Very good recipe!!  Ole!!  I grilled the chicken and then cut.  What great flavor!

With little prep time, this Mexican-inspired casserole will be on your table in less than an hour. 

salsa verde chicken casserole

Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 8

Author : Ginny Raska, Brazoria, Texas

Ingredients

Instructions

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