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.
Absolutely delicious!! Thank you
Ever try this with riced cauliflower instead of rice?
My little family of three loved this recipe! So flavorful and filling. Super excited that we have leftovers for lunch tomorrow as well. :) I will definitely be adding this recipe to my menu rotation.
I also cooked my rice (with salsa verde & chicken broth) in my rice cooker instead of a pot! It simplified the steps for me and turned out great
I made this with cauliflower as rice and it was very tasty (a little runny, but that’s what I get for combining recipes ;))
I’ve made this a few times and we very much enjoy it! To save time today, I cooked the rice and chicken in my InstantPot all at once. I added jasmine rice with chicken stock, salsa verde and green chiles. I added my my IP steam rack on top of the rice and placed 2 chicken breasts seasoned with S&P. I closed it and cooked for 6 minutes on High Pressure with a 6 minute natural release. Perfect! I picked up the recipe from there.
This is so good!! I will definitely make again ;) Mmm!
YUM!! Creamy rice goodness. I used a fresh queso fresco cheese from our new hometown cheesery (cheese maker – what do you call them?) I also used plain greek yogurt instead of sour cream. YUM!! I went full fat everything; even using half and half for the milk. I noticed someone said their rice got goopy. Too much cooking water can ruin rice which would be my guess. I’ve learned that one the hard way, too!
Great recipe. Thanks!
This picture has me drooling! I love rice, love salsa verde, love cheese which means I’ll be making this recipe tomorrow night. Thanks for the wonderful recipes and pictures.
I’m not sure what I did wrong but my rice came out extremely thick and goopy. I didn’t even cook it the full 20 minutes. I’m sad because the flavor combinations are a winner.
I just finished making s and am now digging in – it’s fantastic! Thank you for this great recipe!
I have made this three times now so, it’s definitely in my comfort food rotation. I buy chicken breast in bulk on sale and cook it in a pressure cooker to provide both meat and broth. I portion and freeze the broth and chicken in preparation for this recipe.
My mother was renowned for a chicken and rice dish. This dish makes me feel like I’m making her dish version 2.0. Thanks
So glad this dish could bring back such a good memory for you!
I was just wondering how long is “until golden brown”, like 5 minutes?
Hey Shane! I think mine took 2 or 3.
do you think this recipe would freeze ok? trying to find things to make and freeze, to have post baby.
OMG – nevermind my post! just saw your answer to someone above.