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Wednesday, April 29, 2015

Salsa Verde Chicken & Rice Bake

Salsa Verde Chicken and Rice Bake Recipe - chicken, cheese and rice tossed in a creamy salsa verde sour cream sauce. Ready in 20 minutes! No cream of anything soup!! We gobbled this up! Quick and delicious Mexican recipe.

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 Recipe - chicken, cheese and rice tossed in a creamy salsa verde sour cream sauce. Ready in 20 minutes! No cream of anything soup!! We gobbled this up! Quick and delicious Mexican recipe.



Salsa Verde Chicken and Rice Bake
serves 6
(Printable Recipe)

  • 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.


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9 comments:

  1. Hi Steph! I apologize if this is a elementary question, but I'm not all that familiar with Salsa Verde. Do you buy this at the grocery store, or make your own (if so what does it constitute?)? Thanks!

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    Replies
    1. Ashley - you can buy salsa verde. It is in the Mexican food isle near the regular salsa. It is basically green salsa.

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    2. OK Great! Can't wait to give this a try!

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  2. As a big fan of salsa verde, I know I would really enjoy this.

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  3. Thank you! I made this for dinner tonight and my family loved it! I served it with chopped up cherry tomatoes and avocado on top and with a side of tortilla chips.

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  4. Really good!! Such a simple idea conceptually and not terribly difficult to make, but it delivers complex and distinct flavors. I added a bit of chili powder and dried cilantro (in lieu of fresh...) to the chicken. Avocado, as said above, would have been good, as well. All three kids loved it--always a bonus--and it definitely earned a spot in the regular rotation. Thanks.

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  5. Can red salsa be used instead?

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  6. This recipe is so good!!!! I swapped the white rice for brown rice and it turned out amazing!!!!!

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    Replies
    1. SO glad to hear you enjoyed it. I am going to try it with brown rice next time.

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