Salsa Verde Chicken Casserole Recipe 445

SALSA VERDE CHICKEN CASSEROLE

Salsa Verde Chicken Casserole image

This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded 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

Time 30m

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, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE

Salsa Verde Chicken and Cauliflower Rice image

This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.

Provided by Kristen Walker Maenke

Categories Chicken Main Dishes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch chunks
1 medium green bell pepper, diced
1 (16 ounce) jar salsa verde
1 (12 ounce) package frozen cauliflower rice
¼ cup chicken broth
salt and ground black pepper to taste

Steps:

Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g

SALSA VERDE CHICKEN CASSEROLE RECIPE - (4.4/5)

Salsa Verde Chicken Casserole Recipe - (4.4/5) image

Provided by á-48860

Number Of Ingredients 8

Ingredients

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

Steps:

Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. 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 the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

SALSA VERDE CHICKEN AND BEAN BAKE

Salsa Verde Chicken and Bean Bake image

All the flavors mix to make one great-tasting dish. If desired, serve over rice with favorite chili toppings, such as chopped fresh cilantro, sliced green onions, sour cream, yogurt, salsa, and guacamole.

Provided by Aaron Bizzell

Categories Chicken Casserole

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

cooking spray
1 ¼ pounds chicken tenders, cut into 1-inch pieces
2 (15.5 ounce) cans cannellini beans, drained
1 (16 ounce) jar salsa verde
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1 ounce) package taco seasoning
2 teaspoons ground cumin
2 teaspoons garlic powder
2 cups shredded Mexican cheese blend

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook until browned, 5 to 7 minutes on each side. Add cannellini beans, salsa verde, diced tomatoes with chile peppers, taco seasoning, cumin, and garlic powder; stir to combine. Spread in the prepared baking dish and cover with foil.
Bake in the preheated oven until an instant-read thermometer inserted into the center of the casserole reads at least 165 degrees F (74 degrees C), 25 to 30 minutes.
Remove from the oven and sprinkle Mexican cheese blend over top. Recover with foil and let rest until cheese melts, about 5 minutes.

Nutrition Facts : Calories 303 calories, Carbohydrate 24.3 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 25.4 g, SaturatedFat 6.5 g, Sodium 1016.5 mg, Sugar 2.7 g

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