Salsa Verde Chicken and Rice Bake
Make this the night before and put it in the fridge for a super easy weeknight meal.
Prep Time40 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Rice
Servings: 8 servings
Calories:
- 2-3 chicken breasts or chicken thighs About 1.5 pounds
- 2 ½ cups uncooked brown rice
- 1 cup salsa verde divided
- 4 ounces cream cheese or plain yogurt
- 2 tablespoons taco seasoning
- 1 15 ounce can black beans or pinto beans
- 1 16 ounce bag of shredded Mexican cheese blend
- salt and pepper to taste
- garnish with cilantro, avocado and more salsa verde
Cook brown rice according to package instructions.
Preheat oven to 350 degrees F. Place chicken breasts in baking pan and pour ½ C of salsa verde over chicken
Bake chicken until center reads 165 degrees F, or about 25 minutes. Once done, remove chicken from oven and let rest 10 minutes. With 2 forks, shred the chicken then set aside. Leave oven on.
Lightly spray bottom and sides of a 9"x13" casserole dish and set aside
To the rice add: ½ C salsa verde, cream cheese, taco seasoning, black beans and shredded chicken. Taste, add salt and pepper if needed.
Place rice mixture into greased casserole dish and evenly spread cheese over top.
Place in oven for 20 minutes or until cheese is fully melted and dish is heated through.
Make Ahead
If you want to make this ahead of time, prepare completely, just don't bake. Cover with foil and place in the fridge until ready to bake.
Preheat oven to 350°. Keep casserole covered in foil and bake 25 minutes. Remove foil and bake an additional 20 minutes until cheese is melted and dish is heated through.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg