This Salsa Verde Chicken and Rice Casserole is a cozy, comforting dish that’s full of bright flavors and simple ingredients. It combines tender chicken, fluffy rice, and a zesty salsa verde sauce that brings a little zing to every bite. The casserole is baked until everything is warm and bubbly, making it a perfect weeknight meal.
I love making this casserole when I want something satisfying but easy to prepare. The salsa verde gives it a fresh kick without being too spicy, and the rice soaks up all the delicious sauce. It’s one of those dishes where you can prep everything in one pan and then let the oven do its magic, which means less time in the kitchen and more time relaxing.
My favorite way to serve this is with a simple side salad or some steamed veggies for a complete meal. Leftovers also reheat really well, so it’s great for lunch the next day. Whenever I make this casserole, it always feels like a warm hug on a plate — simple, tasty, and just the kind of food that makes you smile.
Key Ingredients & Substitutions
Chicken thighs: These add juiciness and flavor, but chicken breasts work fine if you prefer leaner meat. Just watch the cooking time so they don’t dry out.
Rice: Long grain white rice is best for a fluffy texture. You can try brown rice, but it will take longer to cook, so adjust the baking time accordingly.
Salsa verde: This brings the bright, tangy flavor. If you can’t find salsa verde, use a mix of tomatillos and green chilies or substitute with a mild green enchilada sauce.
Cheese: Monterey Jack melts well and adds creaminess. Mozzarella or even mild cheddar are good substitutes depending on what you have on hand.
How Do I Get the Rice Perfectly Cooked and Fluffy in This Casserole?
Cooking rice in a casserole can be tricky because you want it tender but not mushy. Here’s how I make sure it turns out just right:
- Rinse the rice before cooking to remove excess starch—this helps prevent clumping.
- After you add the broth and salsa verde, bring the mixture to a simmer to help the rice start absorbing liquids evenly.
- Cover tightly with a lid or foil to trap steam while baking; this cooks the rice fully and evenly.
- Avoid opening the oven during baking, so steam doesn’t escape and dry out the rice.
- Check that all liquid is absorbed before adding the cheese for melting, so the rice stays creamy without getting soggy.
Equipment You’ll Need
- Large oven-safe skillet or casserole dish – lets you cook on the stove and finish in the oven without extra pans.
- Measuring cups and spoons – needed for precise rice, broth, and seasoning measurements.
- Wooden spoon or spatula – perfect for stirring rice and lifting the casserole without scratching your pan.
- Knife and cutting board – for prepping fresh cilantro and trimming chicken if needed.
- Oven mitts – essential for safely handling the hot skillet or casserole dish.
Flavor Variations & Add-Ins
- Add black beans or pinto beans for extra protein and a heartier texture.
- Swap chicken for diced cooked pork or turkey to change up the flavor, especially great with leftover meat.
- Mix in chopped green chiles or jalapeños if you want a spicier dish.
- Top with sliced avocado or a squeeze of lime after baking for a fresh, creamy finish.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup long grain white rice, rinsed
- 1 cup corn kernels (fresh, canned or frozen)
- 1 cup salsa verde (store-bought or homemade)
- 2 cups chicken broth
- 1/2 cup shredded Monterey Jack or mozzarella cheese
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and roughly 40 minutes of cooking time, including baking in the oven. You’ll spend a few minutes searing the chicken and preparing the rice mixture on the stove, then let the oven do its work to cook the chicken and tenderize the rice until everything is deliciously combined.
Step-by-Step Instructions:
1. Preheat and Season:
Preheat your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, ground cumin, and garlic powder on both sides to give them great flavor.
2. Sear the Chicken:
Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat. Add the chicken and sear for 3-4 minutes on each side, until golden brown. Once seared, remove the chicken and set it aside temporarily.
3. Prepare the Rice Mixture:
In the same skillet, add rinsed rice and corn kernels. Stir for a minute or two to coat the rice with the flavorful juices from the pan. Then, pour in the chicken broth and salsa verde. Stir everything together and bring it to a gentle simmer on the stovetop.
4. Combine and Bake:
Carefully nestle the seared chicken thighs into the rice mixture, pushing them slightly into the liquid so they cook evenly. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
5. Bake and Add Cheese:
Bake for 30-35 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C). Remove the cover, sprinkle the shredded cheese on top, and return the dish to the oven uncovered for about 5 minutes until the cheese melts beautifully.
6. Garnish and Serve:
Take the casserole out of the oven and sprinkle chopped fresh cilantro over the top for a lovely fresh touch. Serve warm and enjoy your comforting and flavorful Salsa Verde Chicken and Rice Casserole!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking to ensure even cooking and food safety.
Can I Substitute Brown Rice Instead of White Rice?
Absolutely! Brown rice works well but will require a longer baking time—about 45-50 minutes. You may also need to add a bit more chicken broth to keep it moist.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems dry.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the entire casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
