Gluten-free Salsa Verde Chicken and Rice Casserole is totally cravable. Creamy, cheesy comfort food with a Mexican twist.
I have been craving all the comfort foods in the form of soups, casseroles, and skillets lately, which might be why my Salsa Verde Chicken and Rice Casserole is especially hitting the spot!
This no-bake, toss together casserole is the epitome of creamy, cheesy comfort food. The combination of chicken and rice always does it for me!
Long grain white rice is simmered in tangy salsa verde and chicken broth then combined with sauted chicken, green chilies, and a creamy homemade cheese sauce before being scooped into a baking dish and broiled.
It’s a riff on my Skinny Cheesy Chicken and Broccoli Rice Casserole which is a mega hit with IGE readers.
Spoiler alert – I like this version even better!
It’s even delicious when re-heated, which is hard to come by in rice-based dishes, and would be great to scoop into gladware containers then reheated for lunches all week long.
In a world of ho-hum, cold salads and sandwiches it is so nice to be able to enjoy something hot and homemade in the middle of the day. Lunch, dinner – whenever – you will LOVE this!
Start by cooking 2 cups long grain rice in 3 cups chicken broth and 3/4 cup salsa verde.
Cook the rice according to package directions then fluff and add 3 small or 2 large chopped green onions to the pot, place a lid on top, then let the onions steam with the pan off the heat for 5 minutes.
Meanwhile, heat 1 teaspoon extra virgin olive oil in a large, deep skillet over medium-high heat. Add 2 chopped chicken breasts and a 4oz can green chilies. Season with salt and pepper then saute until the chicken is just cooked through.
Add 3 minced garlic cloves then saute for 1 more minute. Pour the chicken and chilies onto a plate then very carefully wipe out the skillet with a couple of paper towels.
Keep the skillet off the heat to cool down for a few minutes while you whisk 5 teaspoons gluten-free flour (or AP flour if not GF) into 1/2 cup milk. Place the skillet back over medium-high heat, pour the flour/milk mixture in, and then add 1-1/2 cups more milk.
While this is not a dairy-free recipe by any means, making cheese sauce without a butter base is 100% possible (and delicious!)
Season with salt and pepper, bring the mixture to a bubble, and then turn the heat down to medium and simmer until thickened, 8-10 minutes, stirring the entire time.
Pull the skillet off the heat then add 6oz shredded Monterey Jack cheese and 1/3 cup sour cream and then stir until smooth.
Add the cooked rice and chicken mixture to the cheese sauce then mix to combine. It should be cheesy, ooey, and 4,000% gooey!
Scoop the mixture into a nonstick sprayed 8×8″ baking dish then sprinkle 2oz more Monterey Jack cheese on top and broil until golden brown.
Scoop onto plates, garnish with some chopped cilantro, if you please, then serve!
Your entire family will flip for the casserole. Perfect fuel for getting through fall activities or just hunkering down with a plate underneath a big blanket with a fire roaring in front of you. Because that’s how we all eat our dinner, right? Ahh, a girl can dream. Either way, enjoy!
Equipment
Ingredients
- 3 cups chicken broth
- 3/4 cup salsa verde, Herdez recommended
- 2 cups long grain white rice, Lundberg recommended
- 2 green onions, chopped
- 1 teaspoon extra virgin olive oil
- 2 chicken breasts, ~1lb, cut into bite-sized pieces
- 4 oz can green chiles
- salt and pepper
- 3 cloves garlic, minced
- 5 teaspoons gluten free flour, or AP flour if not GF
- 2 cups milk, divided
- 8 oz shredded Monterey Jack cheese, divided
- 1/3 cup sour cream
Directions
- Spray a 8x8" baking dish (or equivalent-sized baking dish) very well with nonstick spray then set aside. Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, place a lid on top, turn heat down to low, then cook according to package directions. Remove pan from heat then fluff rice, sprinkle green onions on top, and then place the lid back on the pan for 5 minutes.
- Meanwhile, heat extra virgin olive oil in a large, deep skillet over medium-high heat. Add chicken and green chilies, season with salt and pepper, and then saute until chicken is just cooked through. Add garlic then saute for 1 more minute. Remove chicken and chili mixture to a plate then very carefully wipe out the inside of the skillet with a couple of paper towels. Let the skillet cool off the heat while you whisk the flour into a dish with 1/2 cup milk.
- Return the skillet to the burner over medium-high heat, add the flour and milk mixture, and then add the remaining 1-1/2 cups milk. Season with salt and pepper then let the mixture come to a simmer, stirring constantly. Turn heat down to medium then simmer until thickened, 8-10 minutes, stirring constantly. Remove the skillet from the heat then stir in 6oz shredded cheese and sour cream. Taste then add salt and pepper if necessary.
- Add the chicken mixture and rice to the cheese sauce then stir to combine and scoop into the prepared baking dish. Top with remaining cheese then broil until golden brown.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Thank you Kristin for the nice recipe.
oooo yum! you had me at creamy!
I love your honey roasted peanut and candy corn idea! When we make it, we add M&M’s too :)
I made the broccoli version a few weeks ago – so yummy!!! Do you think this would freeze well? I’m due in about 5 weeks and looking for lots of freezer things that aren’t Italian!
I was going to freeze a portion to find out but then I ate it. :( Let me know if you give it a try – I’d love to know too!
I’ve made this a few times but haven’t read comments until now. I have frozen it. I don’t typically love foods out of the freezer, do it out of necessity. This froze and reheated remarkably well! I was actually very surprised by how much I liked it. Most notably, it was still very creamy. Didn’t dry out at all. This is a favorite at our house!
How did you cook it after freezing? I made two batches yesterday and didn’t broil one but left it in the fridge. I’m taking to my in-laws today but wondering how they should reheat in the oven?
Yum! This looks so good. :)
my sister and I both have stopped using sour cream altogether and use just greek plain yogurt because we always have that on hand. and honestly it tastes just as good! and i know my hubs would love this recipe!
Love how easy this recipe is! Definitely making this for my meat-eating boyfriend!
Hey, I recognize that casserole! :) Seriously, looks SO GOOD! Love the salsa verde twist. And I completely agree with your conscious coupling list. (And heads up: Frontier Airlines has NO WIFI. Learned the hard way recently. #FlyingFail)
Hahaha, you are the best, Ali! That doesn’t surprise me about Frontier seeing as how the last time I flew them they were trying to charge (well not trying – they WERE charging) for water! What’s next – a charge to use the restroom?!
Recipe looks amazing. I am not going to lie. Your video picture does enough to make me just a little nauseous. ( Im withchild though)
I’m not a big fan of the animated pics either, & I’m not pregnant! ;)
Ditto, made my head spin
Hmmmm…This looks so good! I love when I run across Mexican dishes that don’t contain the tomato, since my youngest is allergic. I may have to put this onto our menu soon.
Totally 100% agree with all your coupling..especially babys and levis. It’s ALMOST enough to make me want to start having kids.
November is totally comfort food month, so this sounds like a winner winner of a chicken dinner to me! Pinned!
Yummmm I think my fiance would love this!
This looks perfect for a chilly day! Love using the salsa verde in place of the usual tomato based suspect, good spin!