Description
A bright and herbaceous casserole featuring tender shredded chicken baked under a golden topping, balanced with creamy textures and tangy salsa verde.
Ingredients
Scale
- 1½ lb cooked chicken, shredded
- 2 cups cooked brown rice or quinoa
- 1½ cups salsa verde
- 1 cup plain Greek yogurt or sour cream
- 1 small shallot, finely minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped cilantro
- Salt and freshly ground black pepper to taste
- 1 cup grated Monterey Jack or Oaxaca cheese
- ½ cup panko breadcrumbs (optional)
- 1 tablespoon olive oil
- 2 tablespoons sliced green onions
- Extra cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
- In a large bowl, combine the warm shredded chicken and cooked rice or quinoa.
- Whisk the salsa verde, Greek yogurt, minced shallot, lime juice, cilantro, salt, and pepper until smooth.
- Fold the sauce into the chicken-grain mixture until evenly coated.
- Transfer the mixture into the prepared baking dish and sprinkle the shredded cheese on top.
- If using, toss panko with olive oil and scatter over the cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Remove from oven and let rest for 5-8 minutes before garnishing with sliced green onions and additional cilantro.
Notes
Use warm chicken for better sauce absorption and silkier texture. Adjust seasoning based on salsa’s acidity and balance with yogurt or lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg