This Salsa Verde Chicken and Rice Bake is a new favorite in our house. It was super simple to make and tasted SO good. We ate this for dinner and leftover for lunch the next day. It was just as good reheated. I love this recipe because there is no cream of anything soup in it. Simply make some rice, whisk up a salsa verde sour cream sauce, toss together with chicken and cheese and bake. Simple! It is on the table in under 30 minutes.
I used instant white rice in this dish. If you want to use instant brown rice, that will work too. Just make sure to follow the directions and the water to rice measurements on the box. They are different from instant white rice.
Salsa Verde Chicken and Rice Bake
- 2 cups white instant rice, uncooked
- 2 cups water
- 2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
- 2 cups shredded Monterey Jack cheese, divided
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup salsa verde, divided
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray. In a medium sauce pan, bring water to a boil. Add instant rice, cover. Remove from heat at let stand 5 minutes, until water is absorbed.
In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and 1/2 cup salsa verde.
Mix tighter chopped chicken, rice, 1 cup cheese and sour cream sauce. Pour into prepared 9x13-inch pan. Top with remaining cheese and salsa verde.
Bake 20-25 minutes and then broil for a few minutes to brown the cheese, if desired.