Salsa Verde Chicken and Rice Casserole is a comforting, flavorful dish that brings together tender chicken, zesty green salsa, and fluffy rice all baked into one easy meal. The bright tang of the salsa verde adds a fresh twist that makes every bite exciting without being too spicy. It’s a simple casserole that feels like a warm hug on a busy weeknight.
I love making this casserole when I want something hearty but fuss-free. It’s one of those dishes that practically makes itself in the oven while I get to relax or prep a quick side salad. Plus, the salsa verde gives it a nice lift, so it never feels heavy or boring. I usually like to add a little extra cheese on top to get that melty, golden finish that everyone at the table loves.
We often serve this with a side of steamed veggies or a fresh cabbage slaw to keep things light and balanced. It’s also great for leftovers—the flavors deepen overnight and make a perfect next-day lunch. Whenever I make this, it’s always a hit, and I find myself wanting to double the recipe just to have plenty to keep on hand.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add great flavor and stay juicy during baking. If you prefer leaner meat, boneless, skinless thighs or chicken breasts work fine too—just watch the cooking time so they don’t dry out.
Salsa Verde: This gives the dish its bright, tangy flavor. You can use store-bought for convenience or homemade if you want a fresher taste. If you like it milder, pick a milder salsa or use less.
Rice: Long grain white rice is perfect here since it cooks up fluffy and absorbs the salsa well. Avoid quick-cooking or minute rice because they won’t hold up to baking as nicely.
Cheddar Cheese: Sharp cheddar adds a nice melty, slightly tangy topping. You can swap with Monterey Jack, Pepper Jack for a little spice, or even a Mexican blend cheese mix.
How Can I Get the Chicken Skin Crispy and Flavorful?
One key to this recipe is getting that chicken skin nicely browned and crispy before baking. Here’s how I do it:
- Heat olive oil in your skillet until shimmering but not smoking.
- Season the chicken well with salt, pepper, cumin, and garlic powder for depth.
- Place chicken skin side down without crowding the pan, and leave it alone for 4-5 minutes—don’t peek, so it crisps evenly.
- Once golden and crispy, flip it for a brief 3 minutes to finish browning the other side.
- Remove before baking to avoid soggy skin—this way, it stays nicely crisp after cooking with the rice.
Equipment You’ll Need
- Large oven-safe skillet – perfect for searing chicken and baking the casserole all in one pan, saving you cleanup.
- Wooden spoon or silicone spatula – great for stirring the rice gently without scratching your skillet.
- Measuring cups and spoons – helps you get the exact amounts of rice, salsa, and spices for best results.
- Lid or aluminum foil – to cover the skillet during baking, so the rice cooks evenly and stays moist.
- Instant-read thermometer (optional) – handy to check the chicken’s internal temperature to ensure it’s fully cooked.
Flavor Variations & Add-Ins
- Swap chicken thighs for diced pork or turkey for a different protein that also pairs well with salsa verde.
- Add black beans or pinto beans for extra fiber and a heartier texture.
- Mix in diced poblano peppers or jalapeños if you like a bit more heat and smoky flavor.
- Use pepper jack or queso fresco cheese instead of cheddar for a creamier, more traditional Mexican twist.
Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in, skin-on chicken thighs (or boneless if preferred)
- 1 cup long grain white rice, rinsed
- 2 cups salsa verde (store-bought or homemade)
- 1 cup chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar cheese
- ½ cup chopped fresh cilantro, plus extra for garnish
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, including searing the chicken and mixing the ingredients. Then, it bakes in the oven for approximately 40 to 45 minutes, making the total time around 50 to 55 minutes. It’s a straightforward and satisfying dish that fills your kitchen with amazing aromas while it cooks.
Step-by-Step Instructions:
1. Preheat and Prepare Chicken:
Start by preheating your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs on both sides with salt, pepper, cumin, and garlic powder. Place the chicken skin side down in the hot skillet and sear without moving for about 4 to 5 minutes until the skin is crispy and golden brown. Flip the chicken and cook the other side for 3 minutes. Then, remove the chicken from the skillet and set aside.
2. Mix the Rice and Salsa:
In the same skillet, add the rinsed rice, salsa verde, chicken broth, and corn. Stir everything gently to combine and bring the mixture to a simmer on the stovetop.
3. Assemble and Bake:
Place the seared chicken thighs skin side up on top of the rice mixture. Sprinkle the chopped cilantro evenly over the top. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven. Let it bake for 35 to 40 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F or 75°C).
4. Add Cheese and Serve:
Carefully remove the cover and sprinkle the shredded cheddar cheese evenly over the casserole. Return the skillet to the oven uncovered for an additional 5 to 7 minutes, or until the cheese melts and turns bubbly. Finish by garnishing with more fresh cilantro before serving.
This casserole is the perfect blend of tangy salsa verde, tender chicken, and cheesy goodness all in one dish. It’s simple to make and great for sharing with family or friends. Enjoy your delicious meal!
Can I Use Frozen Chicken Thighs?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the refrigerator overnight before cooking. This helps ensure even cooking and prevents the rice from overcooking while the chicken thaws.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the point before baking, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of broth or water if the rice seems dry.
Can I Substitute the Rice?
Long grain white rice works best for this recipe. If you want to use brown rice, pre-cook it first since it takes longer to cook. Avoid quick-cooking rice varieties as they may become mushy during baking.
