I made this last weekend and it was a HIT!! My picky 13 yr old said it was her new favorite dish! My husband even ate it, he doesn't like sour cream. (I also didn't tell him!) However, I did tweak it a little on accident and for time saving purposes. I used the frozen pre-grilled chicken strips. I thawed and then cut them into cubes. I accidently grabbed cream of mushroom instead of cream of chicken. (Still yummy.) I also baked it for 30 min before putting cheese on it. I used Monterey Jack AND cheddar. I also used a can of diced tomatoes w/ green chilies that I drained. I "sprinkled" the tomatoes over the top of the cheese and then put the casserole back into the oven just to melt the cheese and heat the tomatoes; about 5 min.
Salsa Verde Chicken Casserole
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- 2 (3.5-oz.) bags boil-in-bag rice
- 2 ripe avocados
- 3/4 cup salsa verde
- 1 (4-oz.) can chopped green chiles
- 1 tablespoon fresh lime juice
- 2 cups chopped cooked chicken breast
- 1 (10 3/4-oz.) can reduced-fat cream of chicken soup
- 1 cup light sour cream
- 1 cup (4 oz.) grated Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Topping: chopped tomatoes
- 1. Preheat oven to 350°. Prepare rice according to package directions.
- 2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice. Stir in hot cooked rice.
- 3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.
- 4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.
- 5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.
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