Salsa Verde Chicken Bake

55 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F.
  2. 2Preheat oven to 375°F.
  3. 3Preheat oven to 375°F.
  4. 4In a 9x13 casserole dish, add rice, chicken broth, salsa verde, black beans, and corn.
  5. 5In a 9x13 casserole dish, add rice, chicken broth, salsa verde, black beans, and corn.
  6. 6In a 9x13 casserole dish, add rice, chicken broth, salsa verde, black beans, and corn.
  7. 7Stir to combine.
  8. 8Stir to combine.
  9. 9Stir to combine.
  10. 10Nestle chicken into the dish and season with salt, pepper, garlic powder, cumin, and paprika.
  11. 11Nestle chicken into the dish and season with salt, pepper, garlic powder, cumin, and paprika.
  12. 12Nestle chicken into the dish and season with salt, pepper, garlic powder, cumin, and paprika.
  13. 13Top with cream cheese.
  14. 14Top with cream cheese.
  15. 15Top with cream cheese.
  16. 16Cover tightly with foil and bake for 45–50 minutes.
  17. 17Cover tightly with foil and bake for 45–50 minutes.
  18. 18Cover tightly with foil and bake for 45–50 minutes.
  19. 19Remove from oven, shred chicken, and stir everything together.
  20. 20Remove from oven, shred chicken, and stir everything together.
  21. 21Remove from oven, shred chicken, and stir everything together.
  22. 22Top with shredded Monterey Jack cheese and bake or broil for 5–10 minutes, until cheese is melted and bubbly.
  23. 23Top with shredded Monterey Jack cheese and bake or broil for 5–10 minutes, until cheese is melted and bubbly.
  24. 24Top with shredded Monterey Jack cheese and bake or broil for 5–10 minutes, until cheese is melted and bubbly.

Ingredients

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

Equipment

9x13 casserole dishfoil

Tips

  • Cook time will vary depending on your dish, rice, chicken size, and how tightly it’s covered—always check that chicken reaches 165°F.
  • Serve with avocado, jalapeños, and fresh cilantro.