Salsa Verde Chicken Bake

55 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F.
  2. 2In a 9x13 casserole dish, add rice, chicken broth, salsa verde, black beans, and corn.
  3. 3Stir to combine.
  4. 4Nestle chicken into the dish and season with salt, pepper, garlic powder, cumin, and paprika.
  5. 5Top with cream cheese.
  6. 6Cover tightly with foil and bake for 45 –50 minutes.
  7. 7Remove from oven, shred chicken, and stir everything together.
  8. 8Top with shredded Monterey Jack cheese and bake or broil for 5–10 minutes, until cheese is melted and bubbly.
  9. 9Serve with avocado, jalapeños, and fresh cilantro.

Ingredients

  • 1 cup uncooked long grain white rice
  • 2 cups chicken broth
  • 1 can black beans, drained + rinsed
  • 1 cup corn (frozen or canned, drained)
  • 1 jar salsa verde
  • 4 chicken breasts (cut thin)
  • Salt
  • pepper
  • garlic powder
  • cumin
  • paprika
  • 4 oz cream cheese
  • 6 oz cream cheese
  • Shredded Monterey Jack cheese

Equipment

9x13 casserole dishfoil

Tips

  • Always check that chicken reaches 165°F.
  • Cook time will vary depending on your dish, rice, chicken size, and how tightly it has been covered.