Salsa Verde Chicken Casserole

Leftover dinners are the best dinners. Earlier in the week I made a big batch of Instant Pot Salsa Verde Chicken, which is great because it will feed us all week usually! This Salsa Verde Chicken Casserole is one of the easiest dishes and one that I love. It’s a lot like King Ranch Chicken my mom used to make growing up, but a little easier…especially if you make your chicken in advance).

You’ll need 2 cups of the Salsa Verde Chicken. If you want to make this and haven’t made the chicken yet, you can easily use 2 cups of shredded Rotisserie chicken mixed with 1/3 cup salsa verde.

Leftover Salsa Verde Shredded Chicken I made in the Instant Pot!

Mix the chicken with a can of Rotel, sour cream, and some seasonings…


You will build your casserole with layers of chicken, corn tortillas and grated cheese!

PicMonkey Collage

Just bake it up for 25 minutes and you’ll get a cheesy Tex-Mex casserole.

Easy Salsa Verde Chicken Casserole I made with shredded chicken!

Love this stuff!

Easy Salsa Verde Chicken Casserole I made with shredded chicken!

Like I said make a big batch of your Salsa Verde Chicken on Monday and use it throughout the week!

Salsa Verde Chicken Casserole
Serves: serves 6
  • 2 cups salsa verde chicken (or shredded Rotisserie Chicken)
  • 1 cup sour cream
  • 1 can Rotel
  • 1 teaspoon cumin
  • ⅛ - ¼ teaspoon cayenne
  • ½ teaspoon kosher salt
  • 8 small corn tortillas
  • 2 -3 cups shredded cheese (I used cheddar/jack blend)
  1. Preheat the oven to 350°F
  2. In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine.
  3. Spread about ½ cup of the mixture into the bottom of a 4 quart or (8x8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap.
  4. Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese.
  5. Repeat this with remaining tortillas, chicken mixture and cheese.
  6. Bake the casserole for 25 minutes until bubbly and the cheese is melted.
  7. Allow the casserole to sit for 5-10 minutes before serving warm.
If you don't have the pre-made Salsa Verde Chicken just sub in 2 cups of shredded Rotisserie Chicken mixed with ⅓ cup of salsa verde.

adapted from Taste of Home

Leave a Reply

11 Comments on "Salsa Verde Chicken Casserole"

Sort by:   newest | oldest | most voted

Hi Shelly, I have 2 questions for you. One, what is salsa verde? And 2, what is rotell? Would love to try your recipe here but have no idea what those 2 items are. Thanks for your help.


Thank you! I guess the verde should’ve told me it was French..duh! But the Rotel I never would have guessed. Now the recipe making can begin!!
Thanks again.

Cari Moreno

Verde is actually Spanish for green. Rotel is simply a brand name, most stores will carry their own cheaper version right next to the real Rotel.

Michelle @ Modern Acupuncture

Holy heaven, this looks so good! That cheese! OMG… will be making this for dinner this week for sure.


Hi! I just made this (enough to make leftovers) and both times, the casserole ended up with cold/uncooked areas and had to microwave. I even had the temp up to 415 and cooked for 35 instead of 25 minutes. Any ideas why this would happen? The sour cream both times was just running out of the casserole.

Tracy l

I haven’t made this yet but maybe heat the chicken mixture up in the microwave before putting the casserole together and baking?


Tried it again, covered the dish this time, and cooked it for an extra 10 minutes at 385… Still mostly uncooked so threw it in for another 15 minutes at 435. The top “gelled” but we’ll see how the middle turns out. Just about to eat and will report back….


Update! The extra cook time helped. It was delicious!! I forgot to mention: I also halved the sour cream. I’m just surprised this doesn’t happen to anyone else? I haven’t had this issue with other casseroles.

Portia H.

Have you tried this casserole in the instant pot?