Healthy Salsa Verde Chicken Casserole

This Healthy Salsa Verde Chicken Casserole is the perfect weeknight meal, combining tender shredded chicken, creamy beans, and a melty cheese top, all wrapped in bright salsa verde flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort, Southwestern

Calories: 360

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie for speed or poach breasts for a leaner option
1 cup salsa verde Choose a jarred salsa verde for convenience or fresh tomatillo salsa for a brighter flavor
1 cup black beans, drained and rinsed Canned beans save time; rinse well to reduce sodium
1 cup corn kernels Fresh kernels add sweetness, frozen works year-round
1 cup cooked quinoa or rice Quinoa for protein, rice for tradition
1 cup shredded cheese (cheddar or Monterey Jack) Cheddar for a sharper finish, Monterey Jack for a creamier melt
1 teaspoon cumin Toast lightly for deeper flavor
1 teaspoon chili powder Adjust to taste for mild or spicy
to taste salt and pepper Season gradually and taste the filling before baking
Fresh cilantro for garnish Add at the end to preserve bright notes

Method

Preparation

Preheat oven to 375°F (190°C) and grease a casserole dish lightly with oil.
In a large mixing bowl, combine shredded chicken, salsa verde, black beans, corn, quinoa or rice, cumin, chili powder, salt, and pepper.
Fold gently to coat ingredients without mashing; adjust seasoning if necessary.

Baking

Spread mixture evenly in the greased dish, pressing lightly for a level surface.
Top with shredded cheese and cover with foil for the first 15 minutes of baking.
Bake for 25-30 minutes until heated through and cheese is bubbly and golden.
Garnish with fresh cilantro before serving and let rest for 5 minutes to set.

Notes

Assemble the casserole a day before for convenience. Leftovers can be stored in an airtight container for up to 4 days.