Description
A quick and healthy casserole using leftover chicken and flavorful salsa verde, perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup salsa verde
- 1 cup cooked quinoa or rice
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard casserole dish.
- In a large bowl, stir together the shredded chicken and salsa verde until well coated.
- Add the cooked quinoa or rice, black beans, corn, cumin, garlic powder, salt, and pepper. Mix until evenly combined.
- Spread the mixture into the prepared casserole dish, smoothing the top with a spatula.
- Scatter the shredded cheese over the top in an even layer.
- Bake for 25–30 minutes, until hot in the center and the cheese is melty and bubbly.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped cilantro before serving.
Notes
For a dairy-free version, use plant-based cheese or skip the cheese and add lime juice before serving. Swap chicken for ground turkey or pulled pork if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican