Salsa Verde Rice and Chicken Casserole

Salsa Verde Rice and Chicken Casserole

Salsa Verde Chicken Rice Casserole
Could this time of year be any busier? Need a good casserole recipe that has lots of leftovers for lunch? If you like rice and chicken with a little salsa added, you will love this recipe that I adapted from Iowa Girl Eats! She has some great recipes on her website!

Here you go….

Cook 2 cups Texmati rice according to package directions but instead of water use vegetable broth and add salsa verde. This gives the rice a great flavor. Don’t worry, it does not turn green either. : )
Once rice is cooked, place green onions on top and replace lid so onions steam cook.

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Place 2 chopped chicken breast into skillet heated with 1 tablespoon olive oil. Add 3 cloves garlic and a 4 ounce can of green chilies and cook until no longer pink.

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Set chicken aside and add 1/2 cup milk and 5 teaspoons flour to the same skillet and heat over medium high heat whisking constantly. The mixture will thicken quickly. Add remaining 1 1/2 cup milk and stir until thickened. Remove from heat and add all ingredients together.
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Add six ounces of grated Monterey Jack cheese ( I used the kind with jalepenos) saving two ounces of cheese to put on top of the casserole.
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Place in a 13 X 9 pan and add remaining 2 ounces of Monterey Jack cheese. Bake at 350 for 20 minutes or until heat throughout.

Salsa Verde Chicken Rice Casserole
Yields 13
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Ingredients
  1. 2 cups rice Organic Texmati
  2. 3 cups vegetable broth (or chicken)
  3. 3/4 cup salsa verde
  4. 3 chopped green onions
  5. Extra Virgin Olive Oil
  6. 2 chicken breasts, chopped
  7. 4 ounce can green chilies
  8. 3 cloves garlic
  9. 5 teaspoons flour
  10. 2 cups milk (I used 2%)
  11. 8 ounces monterey jack cheese with jalepenos
  12. 1/3 cup greek yogurt (or 1/3 cup sour cream)
Instructions
  1. Cook rice according to package directions but instead of water use vegetable broth and add salsa verde.
  2. Once rice is cooked, place green onions on top and replace lid so onions steam cook.
  3. Place chopped chicken into skillet heated with 1 tablespoon olive oil.
  4. Add garlic and green chilies and cooked until no longer pink.
  5. Set chicken aside and add 1/2 cup milk and 5 teaspoons flour and heat over medium high heat whisking constantly.
  6. The mixture will thicken quickly.
  7. Add remaining 1 1/2 cup milk and stir until thickened.
  8. Remove from heat and add ingredients together.
  9. Add six ounces of grated cheese saving two ounces of cheese to put on top of the casserole.
  10. Place in a 13 X 9 pan and add remaining 2 ounces of monterey jack cheese.
  11. Bake at 350 for 20 minutes or until heat throughout.
Notes
  1. We had lots of leftovers for lunch!
Adapted from Iowa Girl Eats
Adapted from Iowa Girl Eats
Lucy's Nashville Nest http://www.lucysnest.com/

Blessings….Lucy!

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