Name: Creamy Cheesy Salsa Verde Chicken Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/4 teaspoon black pepper; 3 garlic cloves, minced; 1/3 cup light sour cream; 3/4 cup store-bought salsa verde; 4oz canned green chilies; 3 cups chicken broth; 2 cups long grain jasmine rice, uncooked; 3 green onions, chopped; 1 teaspoon extra virgin olive oil; 8oz shredded Monterey Jack cheese, divided; 5 teaspoons gluten-free flour; 1 pound chicken breasts, cut into 1-inch chunks; 2 cups milk; 1/2 teaspoon salt

Chicken Casserole

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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.

Milk

Gluten Free

Seasonings

gram

black pepper

Fresh Vegetables

garlic

Creams & Creamers

light sour cream

Salsa

milliliter

salsa verde

Canned Vegetables

green chile

Stocks & Broths

chicken broth

Grains & Rice

jasmine rice

green onion

Oils

extra virgin olive oil

Cheese

shredded monterey jack cheese

Flour & Meal

gluten free flour

Poultry

chicken breast

milk

salt

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Selenium

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Choline

Alpha-carotene

Lutein+zeaxanthin

Calories from Fat

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Dietary Folate Equivalents

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Creamy Cheesy Salsa Verde Chicken Rice Casserole

Baking Goods

Produce

Dairy

Condiment & Toppings

Meal

Pasta, Sauces, Grain

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/creamy-cheesy-salsa-verde-chicken-rice-casserole-2706357-0.jpeg

Preheat oven to 375°F and spray a 9x13-inch baking dish with nonstick cooking spray.

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.

Once the rice is cooked, fluff it and mix in chopped green onions.

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.

Add minced garlic to the pot and sauté for 1 more minute.

Stir the gluten-free flour into the pot and cook for 1-2 minutes, stirring constantly.

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.

Once the sauce is thickened, remove the pot from heat and stir in 6oz shredded Monterey Jack cheese and light sour cream.

Taste the mixture and season with more salt and black pepper, if needed.

Transfer the rice, chicken, and sauce mixture to the prepared baking dish and spread evenly.

Sprinkle the remaining 2oz shredded Monterey Jack cheese on top.

Bake for 25 minutes, or until the cheese is melted and bubbly.

Allow the casserole to cool for 5-10 minutes before slicing and serving.

Creamy Cheesy Salsa Verde Chicken Rice Casserole

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