Description
A quick and wholesome casserole featuring tender shredded chicken, fresh salsa verde, vegetables, and melty cheese, perfect for fuss-free weeknight dinners.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast (about 1 lb / 450g)
- 1 ½ cups (about 360ml) salsa verde
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans (rinsed and drained)
- ½ cup diced bell peppers (any color)
- 1 cup shredded Mexican blend cheese (about 100g)
- ½ cup plain Greek yogurt (120g) or sour cream
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
- Optional: lime wedges
- Optional: sliced jalapeños
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with cooking spray or a bit of oil to prevent sticking.
- In a large bowl, combine the shredded chicken, salsa verde, corn, black beans, diced bell peppers, cumin, garlic powder, onion powder, salt, and pepper. Stir everything together until evenly coated.
- In a separate bowl, mix the shredded cheese with the Greek yogurt or sour cream.
- Spread half of the chicken and salsa mixture evenly in the baking dish. Dollop half of the cheese and yogurt mixture over it, spreading gently with a spatula. Repeat the layers, finishing with the cheese mixture on top.
- Bake in the oven for 25 to 30 minutes until bubbly and golden on top.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh cilantro and serve with lime wedges if desired.
Notes
For crispier edges, increase oven temperature to 400°F (205°C) for the last 5 minutes of baking. Cover loosely with foil if casserole browns too quickly. Resting the casserole before serving helps flavors meld and makes slicing easier. Use Greek yogurt for a lighter, tangier casserole or sour cream for richer flavor. You can assemble the casserole the night before and bake fresh the next day.
- Prep Time: 16 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 320
- Fat: 9
- Carbohydrates: 22
- Fiber: 5
- Protein: 30
Keywords: salsa verde, chicken casserole, healthy dinner, quick dinner, Mexican casserole, weeknight meal, easy recipe