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Salsa Verde Chicken & Rice

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I am a BIG, BIG casserole fan.  It is not only me though, my whole family loves a good casserole.  One of our favorites was always chicken & rice but this updated version might be our new favorite.       

Spicing it up a bit

To add a little something extra to this this chicken & rice casserole I added in salsa verde, sour cream and chili powder.  Yes… salsa verde, sour cream and chili powder.  It adds a little heat and some extra creaminess making this casserole a little something extra. 

Don’t worry though it is not super spicy… just a little bit of heat.

Super Easy

To make this casserole perfect for a busy night I used a rotisserie chicken, left over rice from the night before and some leftover Roasted Salsa Verde I had from last weekend.  To make it even easier you could use your favorite jarred salsa verde…there are so many yummy ones out there now.

The salsa verde I make has moderate heat but that can be adjusted as needed for your family.  You could also use minute rice or just make it real quick as outlined in the recipe.

Oh the cheese…

I went with Montery Jack cheese for this casserole for a couple of reason.  I love how creamy it is when it melts, but I also love the color.  I really wanted the green from the salsa verde to pop as it bubbled up over the cheese.

You could use pepper jack for an extra kick, a cheddar blend, white cheddar or a taco blend for a little something extra.  Just make sure you have enough…you can’t skimp on the cheese…right?

It is CASSEROLE time!

Salsa Verde Chicken & Rice

Salsa Verde Chicken and Rice Casserole is a perfect weeknight dinner. It comes together in no time and can be made with left over rice and rotisserie chicken making it perfect for the busiest of nights.

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 2 cups brown rice (or white rice) (or 4 cups of leftover cooked rice)
  • 4 cups water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 cups chicken broth
  • 3-4 cooked chicken breasts, chopped or 1/2 of a rotisserie chicken (skin and bones removed)
  • 2 cups Roasted Salsa Verde , (or store-bought)divided
  • 1 - 1 1/2 cups sour cream
  • 1 cups shredded monterey jack cheese, divided
  • Optional Toppings
  • Additional sour cream
  • Chopped cilantro
  • Additional salsa verde
  • Pico de gallo


  • Preheat oven to 350
  • Spray a 9x13 casserole dish with nonstick spray, set aside
  • In a medium saucepan stir together rice and water
  • Bring to a boil, cover and reduce to a simmer and cook for 15-20 minutes or until water is absorbed and rice is tender
  • While rice is cooking in an additional saucepan melt butter over medium heat
  • Whisk in flour, chili powder, salt & pepper and cook for 2-3 minutes
  • Whisk in chicken broth and bring sauce to a boil, keep stirring until sauce thickens
  • Remove from heat and stir in chopped chicken, 1 1/2 cups Roasted Salsa Verde , sour cream and 1 cup cheese
  • Add in rice and stir until well combined
  • Pour into prepared dish
  • Top with remaining Roasted Salsa Verde and cheese
  • Bake for 20-25 minutes or until casserole is mostly set
  • Broil on high for 2-3 minutes to brown the cheese
  • Remove and let sit for 10 minutes before serving
  • Serve with any additional toppings you prefer, or on it's own
  • ENJOY!


You can use any salsa you prefer but this Roasted Salsa Verde is my favorite

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