Mexican Chili Verde Chicken Casserole Recipe

Name: Mexican Chili Verde Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces; 1/2 teaspoon black pepper; 1 1/2 teaspoons kosher salt, divided; 1 tablespoon canola oil; 3/4 cup uncooked long-grain white rice; 1 (15-oz.) can black beans, drained and rinsed; 1 1/4 cups cups chicken stock or water; 1 cup fresh corn kernels (3 ears), or frozen, thawed, and drained corn; 1 cup tomatillo salsa (such as Herdez Mild Salsa Verde), divided; 6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided

Servings: persons

6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces
1/2 teaspoon black pepper
1 1/2 teaspoons kosher salt, divided
1 tablespoon canola oil
3/4 cup uncooked long-grain white rice
1 (15-oz.) can black beans, drained and rinsed
1 1/4 cups cups chicken stock or water
1 cup fresh corn kernels (3 ears), or frozen, thawed, and drained corn
1 cup tomatillo salsa (such as Herdez Mild Salsa Verde), divided
6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided

1
Position oven rack 8 inches from heat source. Preheat oven to 375u00b0F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
2
Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.
3
Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces, 1/2 teaspoon black pepper, 1 1/2 teaspoons kosher salt, divided, 1 tablespoon canola oil, and more.

Yes, Mexican Chili Verde Chicken Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chili Verde Chicken Casserole

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