Introduction
If you’re on the lookout for a family-friendly meal that’s easy to prepare and packed with flavor, look no further than this Healthy Salsa Verde Chicken Casserole. This dish has become a staple in our household, loved for its vibrant taste and satisfying textures. Combining tender shredded chicken with zesty salsa verde, black beans, sweet corn, and gooey cheese, it’s not just a dinner; it’s an experience that brings everyone together at the table.
Why make this recipe
Why you’ll love this dish
This casserole is a lifesaver on busy weeknights! It’s quick to assemble and versatile enough to adapt based on what you have on hand. Plus, it’s packed with lean protein and fiber, making it a wholesome choice for both kids and adults. You can easily throw it together in about 10 minutes and let the oven do the work. Perfect for nights when you need something delicious without spending hours in the kitchen.
"This was a hit at family dinner! So easy to make and the flavors were incredible. My kids even asked for seconds!" – A Satisfied Cook
How to make Healthy Salsa Verde Chicken Casserole
Preparing Healthy Salsa Verde Chicken Casserole
Making this casserole is super straightforward! It combines protein, beans, vegetables, and grains all in one dish, making it an all-in-one dinner solution. Here’s what to expect: you’ll mix your ingredients, layer them in a baking dish, and let the oven work its magic. This recipe truly comes together in no time!
Ingredients
What you’ll need
To whip up this scrumptious casserole, gather the following ingredients:
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup cooked quinoa or rice
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Feel free to substitute quinoa with rice or switch up the cheese based on your preference!
Directions
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, salsa verde, black beans, corn, quinoa (or rice), half of the shredded cheese, cumin, garlic powder, salt, and pepper. Stir well to mix.
- Pour the mixture into a greased baking dish and spread it evenly.
- Sprinkle the remaining cheese on top to form a delicious crust.
- Bake for 25-30 minutes until the cheese is wonderfully melted and bubbly.
- Garnish with fresh cilantro before serving.
How to serve Healthy Salsa Verde Chicken Casserole
Best ways to enjoy it
This casserole is a feast for the eyes as well as the taste buds! Serve it hot from the oven and watch the cheese stretch as you scoop it onto plates. You can accompany it with a simple green salad, avocado slices, or tortilla chips for some added crunch. For extra flair, drizzle some lime juice over the top or offer a dollop of sour cream alongside.
How to store
Storage and reheating tips
Once you’ve enjoyed your casserole, storing leftovers is a breeze. Allow it to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It will safely keep in the refrigerator for 3-4 days. For longer storage, consider freezing portions. To reheat, simply thaw overnight in the fridge and warm it in the oven at 350°F (175°C) until heated through.
Tips to make
Helpful cooking tips
To make this casserole even better, ensure your chicken is well-seasoned before adding it to the mix. This enhances the overall flavor tremendously. You can also experiment with different beans, such as pinto or kidney beans, if you’re feeling adventurous. Adding a touch of lime juice to your mixture can brighten the flavors beautifully.
Variations
Creative twists
Feeling inspired to switch things up? Try adding diced bell peppers or zucchini for extra veggies. If you’re following a low-carb diet, you can substitute the quinoa or rice with cauliflower rice. For a spicy kick, consider mixing in some diced jalapeños or using a spicy salsa verde. There are countless fun variations to make this dish your own!
Common questions
Your questions answered
- What can I use instead of chicken? For a vegetarian version, swap the chicken for extra beans or lentils.
- Can this be made ahead of time? Absolutely! You can assemble the casserole a day in advance. Just cover and refrigerate until ready to bake.
- How long can I keep leftovers? Refrigerated leftovers are best consumed within 3-4 days, but they can be frozen for up to 3 months.
This Healthy Salsa Verde Chicken Casserole is a gem of a recipe that checks all the boxes for nutrient-packed, easy-to-make comfort food. Gather your ingredients, and dive in!
PrintHealthy Salsa Verde Chicken Casserole
A family-friendly, easy-to-prepare casserole combining shredded chicken, salsa verde, black beans, and gooey cheese for a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup cooked quinoa or rice
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, salsa verde, black beans, corn, quinoa (or rice), half of the shredded cheese, cumin, garlic powder, salt, and pepper. Stir well to mix.
- Pour the mixture into a greased baking dish and spread it evenly.
- Sprinkle the remaining cheese on top to form a delicious crust.
- Bake for 25-30 minutes until the cheese is wonderfully melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Allow the casserole to cool completely before storing leftovers. It can be reheated in the oven at 350°F (175°C) until warmed through.