Get ready to meet your new favorite weeknight dinner. This Salsa Verde Chicken Casserole is the ultimate comfort food, combining tender shredded chicken, a vibrant, creamy salsa verde sauce, and a perfectly melted, cheesy topping. It’s incredibly easy to throw together and packed with flavor that your whole family will love.
We’re taking simple, accessible ingredients and transforming them into a restaurant-quality meal in under an hour. Whether you’re using leftover rotisserie chicken or quickly poaching your own, this recipe is designed for busy people who refuse to compromise on taste. It’s rich, satisfying, and has just the right amount of tang.
Why This is the Best Salsa Verde Chicken Casserole
There are many recipes out there, but this one stands out for a few key reasons. We focus on creating an ultra-creamy sauce that coats every piece of chicken and prevents the casserole from ever being dry. The combination of sour cream and melted cheese creates a luscious texture that balances the zesty salsa verde perfectly.
Plus, this recipe is incredibly versatile. It’s a fantastic base for adding your favorite mix-ins like black beans or corn, and it’s a guaranteed crowd-pleaser. If you love flavorful, easy-to-make meals, you’ll adore this dish. For another fantastic and comforting chicken dish, you should check out this high-protein chicken enchiladas recipe.
Key Ingredients for Success
The magic of this dish lies in its simple yet powerful ingredients. Here’s what you’ll need to create the perfect casserole.
- Shredded Chicken: A store-bought rotisserie chicken is your best friend for a quick weeknight meal. You can also use any leftover cooked chicken you have on hand.
- Salsa Verde: The star of the show! A good quality store-bought salsa verde works beautifully, providing a tangy and slightly spicy flavor base.
- Sour Cream: This is the secret to our signature creamy sauce. It adds richness and a smooth texture that makes the casserole irresistible.
- Corn Tortillas: We layer these throughout the casserole. They soften during baking, absorbing the delicious sauce.
- Monterey Jack Cheese: The ultimate melting cheese for that glorious, gooey cheese pull. Its mild flavor complements the salsa verde without overpowering it.
- Onion & Garlic: These aromatics build a foundational layer of flavor for the entire dish.
Step-by-Step Instructions
Follow these simple steps to assemble and bake your delicious casserole. It’s a straightforward process that delivers amazing results every time.
1. Prepare the Creamy Filling
Start by sautéing the chopped onion in a skillet until softened. Add the minced garlic and cook for another minute until fragrant. In a large bowl, combine the shredded chicken, salsa verde, sour cream, and half of the shredded Monterey Jack cheese. Stir in the sautéed onion and garlic, and season with cumin, salt, and pepper. Mix everything together until the chicken is evenly coated in the creamy sauce.
2. Assemble the Casserole
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange a single layer of corn tortilla halves on the bottom of the dish, overlapping them slightly to cover the surface. Spread half of the creamy chicken mixture evenly over the tortillas. Repeat with another layer of tortillas and the remaining chicken mixture.
3. Bake to Perfection
Top the casserole with the remaining shredded cheese. Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden. Let it rest for a few minutes before serving to allow it to set.
Tips for the Perfect Casserole Every Time
To ensure your casserole is a resounding success, keep these simple tips in mind.
- Don’t Skimp on the Sauce: Ensure the chicken is generously coated. This keeps the casserole moist and flavorful.
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly. Grating your own makes a big difference.
- Let it Rest: Allowing the casserole to sit for 5-10 minutes after baking helps it firm up, making it much easier to slice and serve.
Delicious Variations to Try
One of the best things about this Salsa Verde Chicken Casserole is how easy it is to customize. Feel free to make it your own!
- Add Beans and Corn: Stir in a can of drained and rinsed black beans and a cup of corn kernels for extra texture and fiber.
- Spice it Up: For more heat, add a chopped jalapeño to the onion mixture or a pinch of cayenne pepper to the sauce.
- Change the Topping: Try topping with crushed tortilla chips for the last 5 minutes of baking for a crunchy finish.
What to Serve with Your Casserole
This casserole is a fantastic all-in-one meal, but it also pairs beautifully with a variety of sides. Serve it with a scoop of sour cream, fresh cilantro, and diced avocado. For a more complete meal, a side of flavorful Spanish rice or a simple green salad with a citrusy vinaigrette works perfectly. If you enjoy fun, family-friendly casseroles, you might also like this Doritos casserole with chicken.
Make-Ahead and Storage Instructions
This recipe is perfect for meal prep. You can assemble the entire casserole up to 24 hours in advance, cover it, and store it in the refrigerator. When you’re ready to eat, just add 5-10 minutes to the baking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the casserole cool completely, then cover it tightly with plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
Frequently Asked Questions
Yes, this casserole freezes very well. Allow it to cool completely, then cover it securely with both plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating in the oven.
Yes, absolutely! You can assemble the entire casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator. You may need to add 5-10 minutes to the baking time when cooking from chilled.
The key is to use a thick, creamy sauce, which this recipe is designed to create. Also, using corn tortillas, which are sturdier than flour tortillas, helps them hold their structure better during baking.
This dish is fantastic on its own or with toppings like sour cream, avocado, and cilantro. It also pairs well with sides like Spanish rice, black beans, or a simple green salad.
For convenience, a store-bought rotisserie chicken works wonderfully and saves a lot of time. However, you can use any cooked, shredded chicken, such as poached chicken breasts or leftover baked chicken.
Share Your Creations!
I hope you love this creamy and delicious Salsa Verde Chicken Casserole as much as I do! It’s a true staple in my kitchen for its simplicity and incredible flavor. If you make this recipe, I would love to see it! Please leave a comment below or share a photo on Pinterest. Your feedback is always appreciated!
Salsa Verde Chicken Casserole
Salsa Verde Chicken Casserole (Easy & Creamy Recipe)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- In a large bowl, combine the shredded chicken, salsa verde, sour cream, and 1.5 cups of the shredded Monterey Jack cheese. Stir in the sautéed onion and garlic, cumin, salt, and pepper. Mix until well combined.
- Arrange a single layer of tortilla halves on the bottom of the prepared baking dish, overlapping slightly to cover the surface.
- Spread half of the chicken mixture evenly over the tortillas.
- Repeat with another layer of tortillas and the remaining chicken mixture.
- Top the casserole with the remaining 1.5 cups of shredded cheese.
- Bake for 20-25 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden.
- Let the casserole rest for 5-10 minutes before garnishing and serving.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
