Healthy Salsa Verde Chicken Casserole
This cozy, bright casserole is a simple weeknight winner—ready in under an hour and full of fresh flavor. Perfect for meal prep and family-friendly.
Ingredients
Protein
- 2 cups cooked, shredded chicken Use rotisserie or leftover chicken for added flavor.
Beans & Veggies
- 1 cup black beans, drained and rinsed Provides fiber and protein.
- 1 cup corn, frozen or canned Adds sweetness and texture.
- 1 cup diced tomatoes Can be drained slightly if filling is watery.
Sauce
- 1 cup salsa verde Brightens the flavor.
Spices
- 1 teaspoon cumin Enhances the dish's warmth.
- 1 teaspoon chili powder For a mild spice; adjust to taste.
- Salt and pepper to taste For seasoning.
Cheese & Toppings
- 1 cup shredded cheese (cheddar or Mexican blend) For topping, provides creaminess.
- Tortilla chips or tortillas (optional for layering) For added crunch.
- Fresh cilantro for garnish (optional) Adds freshness.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, salsa verde, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- If using, layer tortilla chips or torn tortillas in the bottom of a baking dish, then add the chicken mixture evenly.
- Sprinkle the casserole with 1 cup shredded cheese, covering the top.
Baking
- Bake for 25–30 minutes, until the cheese is bubbly and golden and the filling is heated through.
- Remove from oven, garnish with fresh cilantro, and serve warm.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat covered. Use cooked rotisserie chicken to save time and add flavor. For even melting, cover with foil for the first 15 minutes then uncover to brown the cheese.