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Creamy Cheesy Salsa Verde Chicken Rice Casserole

Get ready to dive into a gluten-free Creamy Cheesy Salsa Verde Chicken Rice Casserole, which combines the best of comfort food with a Mexican twist. Packed with flavors and easy to prepare, this casserole is perfect for weeknight dinners.
4
1 hr
TOTAL TIME
657
CALORIES
$1.86
PER SERVING
Creamy Cheesy Salsa Verde Chicken Rice Casserole
Directions
13 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat oven to 375°F and spray a 9x13-inch baking dish with nonstick cooking spray.
2
In a large pot, bring chicken broth and salsa verde to a boil. Add uncooked jasmine rice, place a lid on top, turn heat to low and cook according to package directions.
3
Once the rice is cooked, fluff it and mix in chopped green onions.
4
In the same pot, heat extra virgin olive oil over medium-high heat. Add chicken chunks and green chilies, season with salt and black pepper, and sauté until chicken is cooked through.
5
Add minced garlic to the pot and sauté for 1 more minute.
6
Stir the gluten-free flour into the pot and cook for 1-2 minutes, stirring constantly.
7
Gradually add milk to the pot, stirring constantly, and bring the mixture to a gentle boil. Cook for 8-10 minutes or until the sauce is thickened.
8
Once the sauce is thickened, remove the pot from heat and stir in 6oz shredded Monterey Jack cheese and light sour cream.
9
Taste the mixture and season with more salt and black pepper, if needed.
10
Transfer the rice, chicken, and sauce mixture to the prepared baking dish and spread evenly.
11
Sprinkle the remaining 2oz shredded Monterey Jack cheese on top.
12
Bake for 25 minutes, or until the cheese is melted and bubbly.
13
Allow the casserole to cool for 5-10 minutes before slicing and serving.
Health Info
Macros
64g
CARBS
26g
FAT
40g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
Frequently Asked Questions
What kind of chicken should I use for chicken casserole?
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