Best 2 Salsa Verde Chicken Casserole Recipes

Salsa verde chicken casserole is a versatile and delicious dish that offers a unique and flavorful twist to the classic chicken casserole. With its vibrant green sauce, featuring fresh herbs and tangy ingredients, this casserole is sure to be a hit with family and friends alike. The combination of tender chicken, creamy sauce, and a crunchy topping makes it a satisfying and comforting meal. This article presents a carefully curated collection of the best salsa verde chicken casserole recipes, each offering a unique take on this classic dish. Whether you prefer a traditional recipe or one with a modern twist, you're sure to find the perfect recipe to suit your taste preferences and cooking skills.

Check out the recipes below so you can choose the best recipe for yourself!

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.

ARROZ CON POLLO WITH SALSA VERDE (RICE AND CHICKEN CASSEROLE)

Arroz Con Pollo With Salsa Verde (Rice and Chicken Casserole) image

I think this one is from FoodTV but I don't remember which program. The smell while it cooks will have your neighbors stopping by for a "chat". It is a real crowd pleaser. Prep. time doesn't include marinating time.

Provided by Pierre Dance

Categories One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

Ingredients

1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 teaspoons fresh ground cumin
1 1/2 tablespoons Mexican oregano (Not as sweet as the Mediterrean)
2 teaspoons real Hungarian paprika
1/2 teaspoon cayenne
2 tablespoons olive oil
8 -10 boneless chicken thighs
2 tablespoons olive oil
1 lb dry chorizo sausage, cut into 3/4 inch pieces
1 sweet onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded,chopped
2 bay leaves
2 cups basmati rice
1 (15 ounce) can diced tomatoes, with liquid
3 cups chicken stock, warm (Homemade is best)
1 cup pimento stuffed olive
1 -2 jalapeno, seeded,devained,minced
1/4 cup fresh cilantro, chopped
1/4 cup blanched almond, toasted
1/2 cup extra virgin olive oil
1 lime, juice of

Steps:

Preheat oven to 350°F.
Mix spice paste in a small bowl.
Wash Chicken, pat dry.
Rub chicken with spice paste, refrigerate 30 minutes, 60 is better.
In a dutch oven heat remaining Oil over medium heat.
Fry Chorizo'til crisp, remove, dry on paper towel.
Add Chicken, skin side down, brown well on all sides.
Remove, drain on paper towel.
Make a sofrito, saute the Onion, Garlic, Bell Pepper, and Bay leaves'til they are almost disolved.
Remove bay leaves.
Stir in Rice, coat well with sofrito.
Add Tomatoes and Stock.
Season with salt and pepper.
Place Chorizo and Chicken on top of rice mixture.
Bring to a boil, simmer 5 minutes.
Cover pot, transfer to oven.
Bake 20 minutes'til rice is done and has absorbed the liquid.
---SalsaVerde---.
Puree all salsa ingredients'til smooth.
Garnish Arroz con Pollo with Salsa Verde and Green Olives just before serving.

Tips:

For the best flavor, use fresh herbs and vegetables whenever possible.
If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
If you like your casserole with a bit of a kick, add a chopped jalapeño pepper to the salsa verde.
To make the casserole ahead of time, assemble it and then cover it tightly and refrigerate for up to 24 hours. When you're ready to bake it, let it come to room temperature for 30 minutes before baking.
You can also freeze the casserole for up to 2 months. To reheat, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.

Conclusion:

Salsa verde chicken casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The salsa verde adds a bright and flavorful touch to the casserole, and the chicken is cooked to perfection. This casserole is sure to be a hit with your family and friends.