Salsa Verde Chicken and Rice Casserole is a simple, comforting dish that brings together tender chicken, zesty green salsa, and fluffy rice all baked into one warm, delicious meal. The tangy salsa verde adds a bright kick that really lifts the flavors, while the rice soaks up all those tasty juices, making every bite satisfying and full of flavor.
I love making this casserole when I want something easy but still packed with taste. The best part is how the salsa verde keeps the chicken juicy and flavorful as it bakes, and you can customize it by adding a little cheese on top if you’re feeling extra cozy. I usually prepare it ahead of time, so it’s waiting for me in the oven when I get home—such a win after a busy day.
This dish works perfectly for a family dinner or casual gathering because it’s easy to serve and loved by just about everyone. I like to pair it with a crisp salad or some roasted veggies to get a nice balance on the plate. Plus, any leftovers make great next-day lunches that remind me of home-cooked goodness.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs stay juicy and add great flavor. If you prefer, boneless thighs or chicken breasts work too, but watch cooking time—they cook faster.
Salsa Verde: This is the flavor star! Use your favorite jarred salsa verde or make a fresh one with tomatillos for the best bright taste. Mild or spicy versions both work.
Rice: Long-grain white rice is ideal here because it cooks evenly and absorbs the salsa and broth well. You can swap in brown rice, but increase the baking time and add more liquid.
Corn: Adds a sweet pop and texture. Fresh, frozen, or canned corn all taste great. Frozen is super convenient and easy to toss in frozen.
Cheese: A Mexican blend is what I like best for melty, flavorful topping. If you don’t have that, cheddar, Monterey Jack, or mozzarella make good substitutes.
How Do You Get the Chicken Skin Crispy and the Rice Perfectly Cooked?
Balancing crispy chicken skin with moist, cooked rice takes two steps:
- Sear the chicken well first: Use medium-high heat and let the skin brown without moving it too much—this locks in juices and gives you that golden crust.
- Bake covered: After adding the rice and liquids, covering the pan traps steam to cook the rice evenly. Don’t skip covering—this makes sure the rice cooks through without drying out the chicken.
- Finish with cheese uncovered: This step melts the cheese nicely and lets a bit of moisture escape so your topping isn’t soggy.
If you want extra crispy skin, you can broil it for 1-2 minutes at the end while watching carefully so it doesn’t burn.
Equipment You’ll Need
- Large oven-safe skillet or cast iron pan – perfect for searing chicken and baking the whole casserole in one dish.
- Tongs – help you easily flip the chicken without losing the crispy skin.
- Measuring cups and spoons – for precise rice, salsa, and seasoning amounts.
- Aluminum foil or a tight-fitting lid – to cover the skillet while baking and cook the rice evenly.
- Oven mitts – essential for safely handling the hot skillet from oven to stove.
Flavor Variations & Add-Ins
- Swap chicken thighs for chicken breasts if you prefer white meat; just watch the cooking time to avoid drying out.
- Add black beans or pinto beans for extra protein and a Southwest twist.
- Mix in diced poblano peppers or jalapeños to increase the heat and smoky flavor.
- Top with crumbled queso fresco or cotija cheese after baking for a salty, creamy finish.
How to Make Salsa Verde Chicken and Rice Casserole
Ingredients You’ll Need:
For the Chicken and Rice:
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup long-grain white rice, rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups salsa verde (store-bought or homemade)
- 1 1/2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
For the Topping:
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes of preparation and about 40-45 minutes to bake, making the total time roughly one hour from start to finish. It’s a straightforward recipe with minimal hands-on time, perfect for a cozy meal.
Step-by-Step Instructions:
1. Prepare and Sear the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip and cook the other side for 3 minutes. Remove the chicken and set aside.
2. Cook the Rice Mixture:
In the same skillet, add the rinsed rice and corn kernels. Stir for 1-2 minutes to combine and slightly toast the rice. Pour in the salsa verde and chicken broth. Sprinkle the ground cumin and garlic powder over the mixture. Stir everything together well, scraping up any tasty browned bits left from the chicken.
3. Bake and Finish:
Place the chicken thighs skin-side up on top of the rice mixture. Cover the skillet with a lid or aluminum foil to keep the moisture in. Bake in the preheated oven for 35-40 minutes, until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C). Remove the skillet from the oven and sprinkle the shredded cheese evenly over the chicken and rice. Return the skillet uncovered to the oven for 5-7 minutes until the cheese melts and bubbles. Garnish with freshly chopped cilantro before serving.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just be sure to thaw them completely in the fridge overnight before cooking. This helps the chicken cook evenly and prevents excess moisture in the casserole.
Can I Substitute Brown Rice for White Rice?
You can, but brown rice will need a longer baking time and a bit more liquid. Plan to add about 10-15 extra minutes and increase the chicken broth by 1/4 cup to ensure the rice cooks through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken juicy and the rice moist.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole but wait to add the cheese topping. Cover and refrigerate for up to 24 hours, then bake as directed, adding the cheese in the last 5-7 minutes.
