This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in hardly any time! —Janet McCormick, Proctorville, Ohio

Salsa Verde Chicken Casserole

chicken

sour cream

salsa verde, divided

corn tortillas (6 inches)

tomatoes

cilantro

Monterey Jack cheese

Optional toppings: Additional salsa verde, avocado slices, thinly sliced green onions and fresh cilantro leaves

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 the tortillas and chicken mixture; sprinkle with half the tomatoes, all the minced cilantro and half the cheese. Repeat layers with the remaining tortillas, chicken mixture, tomatoes and cheese.

Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and toppings of your choice.

I had to use Colby Jack, because that is what I had on hand.  Also, I used a cup of fresh chopped tomatoes and a well drained cup of petite diced tomatoes. It was so quick and delicious.  I served it with chipotle coleslaw.

This recipe is very good and easy. I used a can of Rotel and Pepperjack Cheese. Next time I might add a small can of green chilies just to give it a little more kick. But my husband and I really like this will be making it again.

I added more peppers and cooked my own chicken. Super good and great because it is all fresh. Smells amazing!

This was delicious. I used chicken tenders as I think it's easier to cut them up and saute than deal with a rotisserie chicken.  Added mushrooms.   We actually had it for breakfast and it was a nice change from eggs.  Will definitely make again.  Very quick. 

 *Update:  After making this a second time my husband and I agree it would be better without the tortillas as they become soggy, and to eat it more like a dip and use tortilla chips.

My sister recommended this recipe after she tried it and following her tips, I used Hatch Green Chile Salsa Verde, cooked chicken breast left over from another recipe and fresh tomatoes.  As she also suggested, I topped it with sliced avocados when serving.  My husband, grown daughter and I all liked it a lot and I'm not much of a chicken eater.  I'll definitely make it again and try the green onions as a topper.  The black olives another reader suggested sound good as well.

First time making this dish was this afternoon. Followed directions, well I added a little more salsa, but love this! Great flavor, color and very easy to get this dish together. I will definitely be keeping this recipe. Thanks for sharing!

I think this could have used an extra layer or two it was super then so it only served 4; however. Over all it had good flavor.

Pretty good starting point. I used home made salsa verde, but still seemed a bit bland so I added some Mexican spices, frozen roasted corn, chopped red onion, and topped with shredded lettuce and avocado right before serving. I think it would have been more flavorful if I had I mixed in a can of (drained) RoTel tomatoes with the sour cream and chicken (saving the fresh tomatoes for the top), and shredded pepperjack cheese. Will likely make it again with a few adjustments.ETA - I also made this in two layers based on other comments.

I prepared this recipe as directed in the instructions. It was delicious! For toppings, I used the suggested sliced green onions and some sliced avocado. I’ve read the other reviews where people have said they used pepper jack cheese instead of Monterey jack cheese. I think that might be a better option to give the casserole a little more kick. Or maybe use one cup of Monterey Jack cheese and one cup of pepper jack cheese so there’s a combination of both. At any rate, the way the recipe is printed works out just fine. I will definitely be making this again. And again. And then probably again. Delicious!

I made this according to recipe with the exception that I didn’t have fresh cilantro so used dried, sparingly.  Am sure fresh would have been better, but we liked the recipe.  Husband went for seconds.  I used fresh tomatoes and topped with avocado slices and chopped green onions.  I did think it was just a touch bland so was thinking I will add some cumin next time I make it…but this is definitely a keeper.  Will also make sure I have fresh cilantro!

Amazing!  I do have to say that I added refried beans to the chicken mixture.  Will definitely be adding this to the menu selection

I have made this several times according to recipe and it is one of our favorites in our rotation. Sometimes I use homemade salsa verde which adds more flavor. I usually use rotisserie-chicken but have also cooked my own. Some other things I have tried are adding onion, green bell pepper, and/or one jalapeno to chicken mixture.

Absolutely delicious! I used a 50-50 mix of cream cheese and sour cream. Herdez Guacamole Salsa (medium) give it just the right level of heat. I also sliced up jalapenos really thinly and sprinkled them on the top.

A solid dish that everyone enjoyed. Aldi didn't have true salsa verde when I was shopping so I used their avocado tomatillo salsa instead and it was great (perhaps less heat which my family would prefer anyway). It's going into my book of keepers for sure.

Tasty recipe. I would change one thing only and that is to do like another review stated and add Rotel Tomatoes with the chicken-sour cream mixture. This mixture needs something, either Rotel or milk, to make it creamier. It was too "smacky" for me (HA). It's my personal preference to have it creamier. Otherwise, everything else was great.

We liked this very much but next I will cut and spread the tortillas to cover the entire casserole. The middle was tough to cut through.

3.5 stars. I increased flavor by using Pepper Jack cheese instead of Monterey Jack, added various spices to the chicken/sour cream (garlic/onion powder, red pepper flakes, cumin, black/red pepper & salt). I used drained, canned tomatoes instead of chopped tomatoes. I quick fried the tortillas in a bit of vegetable oil to crisp them up a bit, and added a couple more tortillas. The overall flavor was very good, the texture was too soft & mushy. We ate it with tortilla chips to have some crunchy texture to counteract the mushy texture. It ended up more like a very chunky chicken dip. I'm not certain if I would make this one again?

I've made this casserole twice in the past couple of weeks. The first time I followed the instructions exactly, using a medium heat salsa verde and slow-cooker shredded chicken breast rather than rotisserie chicken. We loved it enough that I found that it served 4 instead of 6 (thank you, second helpings :).) The second time, I thought I'd jazz it up a bit and I added sliced green onions and sliced ripe olives to the layerings. Neither my husband nor I thought that those changes were an improvement. Next time, I'll stick with the original ingredients. This is such as easy, quick dish and while it's a little on the high side for fat content, it's healthy in the carb and protein categories and I believe that it's maybe also gluten free. So tasty!

Delicious. I used two other TOH recipes in this one and recommend trying them both. For the chicken Air-Fryer Whole Chicken <a href="https://www.tasteofhome.com/recipes/air-fryer-whole-chicken/" target="_blank" rel="noopener">https://www.tasteofhome.com/recipes/air-fryer-whole-chicken/</a> and for the salsa verde <a href="https://www.tasteofhome.com/recipes/fresh-salsa-verde/" target="_blank" rel="noopener">https://www.tasteofhome.com/recipes/fresh-salsa-verde/</a>

All of Janet's recipes receive an A+ from me!

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD164054_091316_H.mp4

Pressed for time? A soft shell chicken taco and casserole mashup is ready in 30 minutes Hot bubbly yum

salsa verde chicken casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Taste of Home Editors

Ingredients

Instructions

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