Salsa Verde Chicken Casserole Recipe - Easy Chicken Recipes (2024)

Salsa Verde Chicken Casserole is creamy, cheesy, and comforting as can be! This easy 30 minute recipe features shredded chicken, salsa verde, Monterrey Jack cheese, corn tortillas and more. This is my go-to game day recipe and it’s also great as a weeknight dinner!

I have two wonderful children running around my house… so you know I love a good 30 minute easy dinner recipe! This chicken casserole takes just a few minutes to toss together, then the oven does the rest of the work for me.

It’s also made with inexpensive ingredients so it doesn’t break the bank. There’s a whole lot to love about this creamy, cheesy salsa verde chicken casserole! It’s a total crowd pleaser on game days. This casserole disappeared quicker than the queso at my last Superbowl party!

What’s in salsa verde chicken casserole?

I love this Mexican chicken casserole because it’s made with budget friendly ingredients! Here are just a few that really stand out:

• Shredded Chicken: You can shred an already cooked rotisserie chicken from the store. Or, prep some Crockpot shredded chicken to use in recipes like this one.
• Salsa Verde: Any brand will get the job done! I’ve made it with a few different jars and they’ve all tasted great.
• Sour Cream: Regular sour cream with the full fat content will create the thickest, creamiest results.

What does salsa verde taste like?

Instead of using red tomatoes, salsa verde uses tomatillos and green chilies. It’s tangy and zesty with a very slight bitterness. If you prefer red salsa, you can absolutely make this dish with that instead!

How to Store and Reheat

You can store salsa verde chicken casserole in the fridge for up to 3 days. Just make sure it’s covered tightly with plastic wrap or stored in an airtight container. Reheat individual portions in the microwave for 30 seconds at a time or until warmed through.

How to Freeze

Let the casserole fully cool to room temperature before freezing in an airtight container for up to 3 months. Before reheating, let it defrost in the fridge for a few hours.

Notes and Tips

• Grease your baking dish before adding the casserole ingredients so that it’s easy to remove and serve.
• You can use shredded chicken breasts, thighs, or a mixture of both.

How to Make Salsa Verde Chicken Casserole Step by Step

Prepare the chicken:Heat 1 tbsp olive oil in a skillet set over medium heat. Once heated, add in 1/2 chopped onion and 1 pinch salt and cook until softened. Stir in 2 cloves minced garlic, 1 tbsp chili powder and 1 tsp cumin, and cook for another minute. Stir in 3 cups cooked shredded chicken until well incorporated and take the skillet off the heat.

Make the salsa verde mixture: Combine 32 oz salsa verde and 3/4 cup sour cream in a bowl.

Assemble the casserole: Layer ¾ cup of the salsa verde mixture on the bottom of the prepared casserole dish. Top with 8 tortilla halves. Then, layer on half of the chicken mixture, 1 cup of salsa verde, and ½ cup cheese. Repeat with another round of 8 tortilla halves, the remaining chicken, 1 cup salsa verde, and ½ cup cheese. Finish with a final layer of 8 tortilla halves, the remaining salsa verde, and the remaining cheese.

Bake: Bake for 15-20 minutes until the cheese has melted and the sauce is bubbling. Add on optional toppings like fresh cilantro, crumbled cotija cheese, jalapeno slices and chopped red onions.

More Chicken Casserole Recipes

• Cowboy Chicken Casserole
• Spinach Artichoke Chicken Casserole
• Chicken Pot Pie Casserole
• Chicken and Biscuits Casserole