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Salsa Verde Chicken Casserole Recipe
Salsa Verde Chicken Casserole Recipe photo by Taste of Home

Salsa Verde Chicken Casserole Recipe

Publisher Photo
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it’s ready in no time! —Janet McCormick, Proctorville, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups salsa verde, divided
  • 8 corn tortillas (6 inches)
  • 2 cups chopped tomatoes
  • 1/4 cup minced fresh cilantro
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions

  1. Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
  2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
  3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.
Originally published as Salsa Verde Chicken Casserole in Simple & Delicious February/March 2013, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Salsa Verde Chicken Casserole

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 15, 2014

i absolutely love this recipe. Ive made several versions to accomodate family members with allergies, and i haven't found one that i didn't like.!!!

MY REVIEW
Reviewed Jul. 7, 2014

Family loves this recipe. I really like the fact that it is so versatile. I've made it several times and tried some of the suggestions of reviewers, as well as creating my own versions. I prefer fresh tomatoes to canned, but drained canned diced tomatoes with chili's is great when in a hurry.Great recipe.

MY REVIEW
Reviewed Jul. 2, 2014

My husband turned his nose up while I was preparing it but ate a second helping after it was made so I would say its a hit!

MY REVIEW
Reviewed Jun. 11, 2014

This dish is not only easy to prepare but delicious as well. Both my husband and I loved it and we will be having it again and again. I highly recommend this recipe as a volunteer field editor for Taste of Home.

MY REVIEW
Reviewed Jun. 11, 2014

The family enjoyed this, was simple to make and very flavorful. I made it a couple days ahead which I would not necessarily recommend unless you like things a little more doughy (hubby liked, daughter did not). Would be great with seafood instead of chicken, too. Reminds me of one of my favorite dishes from a Mexican joint...

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