Chicken Salsa Verde Casserole

3 Jun

This is one of the best (if not THE best) casseroles, in the history of the WORLD. Seriously – I’ve made this for company more than once – always a home run.

I found this recipe cause I was at Trader Joe’s and noticed their Salsa Verde. Made me start remembering a lot of the Tex Mex food I ate when I lived in Texas, so I bought some and resolved to make something good with it. I looked up salsa verde recipes and actually found it on the web.

It’s a big favorite around my house and kinda perfect for any time of the year, although I think casseroles are best as good wintery comfort food. But whatever. Make it today. You won’t regret it.

Fresh out of the oven! (apologies for the crappy, amateurish photography)

Chicken Salsa Verde Casserole

Here’s a generous portion – so good!

And a close-up:

Click for the recipe


  • 2 (3.5 oz) boil-in-bag rice
  • 2 avocados
  • 3/4 cup salsa verde
  • 1 small (4 oz) can chopped green chiles
  • 1 tablespoon fresh lime juice
  • 2 cups chopped cooked chicken breast
  • 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
  • 1 cup light sour cream
  • 1 cup (4 oz.) grated Monterey Jack cheese
  • Topping: chopped tomatoes and chopped cilantro


  1. Preheat oven to 350°. Prepare rice according to package directions.
  2. 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.
  3. 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.
  4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
  5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly.
  6. Top with chopped tomatoes and cilantro.
  7. Yummers.

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