Salsa Verde Chicken Bake
Whitney Kai Lyn cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
An easy, one-pan dinner featuring tender chicken, rice, black beans, and corn baked in a zesty salsa verde sauce and topped with melted Monterey Jack cheese.
- Time
- 65 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 185 g
- 480 g
- 250 g
- 150 g
- 450 g
- 680 g
- 2 g
- 1 g
- 2 g
- 2 g
- 2 g
- 115 g
Serving Suggestions
- 50 g
- 15 g
- 5 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 2.44 kg before cooking, which is about 610 g per serving.
Steps
Preheat your oven to 375°F (190 °C) (190°C (375 °F)).
In a 9x13-inch casserole dish, add the uncooked long grain white rice, chicken broth, jar of salsa verde, drained black beans, and corn.
Stir the mixture in the dish until well combined.
Nestle the thin-cut chicken breasts into the rice mixture.
Season the chicken evenly with salt, pepper, garlic powder, cumin, and paprika.
Top the chicken with dollops of cream cheese.
Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 45–50 minutes. Ensure the chicken reaches an internal temperature of 165°F (74 °C) and the rice is tender.
Remove the dish from the oven and carefully shred the chicken using two forks.
Stir everything together until the cream cheese is fully incorporated and the chicken is distributed.
Top the mixture with the shredded Monterey Jack cheese.
Return to the oven and bake or broil for 5–10 minutes, until the cheese is melted and bubbly.
Serve hot with avocado, jalapeños, fresh cilantro, and lime wedges if desired.
Notes
Cook time may vary depending on your dish, rice type, chicken size, and how tightly the foil is covered. This dish freezes very well for future meals.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 842
- Protein
- 72 g
- Carbs
- 66 g
- Fat
- 31 g
- Fiber
- 8 g
Where the calories come from
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