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.
Preheat oven to 375°F and spray a 9x13-inch baking dish with nonstick cooking spray.
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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.
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Once the rice is cooked, fluff it and mix in chopped green onions.
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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.
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Add minced garlic to the pot and sauté for 1 more minute.
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Stir the gluten-free flour into the pot and cook for 1-2 minutes, stirring constantly.
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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.
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Once the sauce is thickened, remove the pot from heat and stir in 6oz shredded Monterey Jack cheese and light sour cream.
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Taste the mixture and season with more salt and black pepper, if needed.
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Transfer the rice, chicken, and sauce mixture to the prepared baking dish and spread evenly.
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Sprinkle the remaining 2oz shredded Monterey Jack cheese on top.
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Bake for 25 minutes, or until the cheese is melted and bubbly.
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Allow the casserole to cool for 5-10 minutes before slicing and serving.