Description
A comforting, flavor-packed casserole made with tender chicken, tangy salsa verde, and melty cheese—perfect for busy evenings and cozy family dinners.
Ingredients
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2 tablespoons olive oil
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1 medium onion, finely diced (about 1 cup)
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2 cloves garlic, minced
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3 cups cooked chicken, shredded or diced (about 450 g)
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1 ½ cups salsa verde (360 ml)
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1 cup sour cream (240 g)
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon black pepper
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2 cups cooked white or brown rice (about 400 g)
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1 ½ cups shredded mozzarella cheese (170 g)
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1 cup shredded cheddar cheese (110 g)
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¼ cup chopped fresh cilantro (optional, about 15 g)
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
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Heat olive oil in a skillet over medium heat. Sauté onion for 4–5 minutes until soft, then add garlic and cook 30 seconds more.
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In a large bowl, mix chicken, salsa verde, sour cream, cumin, oregano, salt, and pepper. Stir in the sautéed onion and garlic.
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Spread cooked rice evenly in the baking dish. Top with the chicken mixture.
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Sprinkle mozzarella and cheddar cheese evenly over the top.
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Bake for 30–35 minutes, until bubbly and lightly golden.
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Rest for 5–10 minutes before serving.
Notes
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Use leftover or pre-cooked chicken for faster preparation.
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Adjust the spice level by choosing mild or bold salsa verde.
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This casserole can be assembled a day ahead and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes