Salsa Verde Chicken and Rice Bake
Make this the night before and put it in the fridge for a super easy weeknight meal.
Servings: 8 servings
Calories:
Ingredients
- 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
Instructions
- 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.
Nutrition
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