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.

How to Make This Salsa Verde Chicken Casserole Recipe

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

  • Author: Cookies & Cups
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: serves 6 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


Salsa Verde Chicken Casserole is a lot like King Ranch Chicken my mom used to make growing up, but easier…especially if you make your chicken in advance.


  • 2 cups salsa verde chicken (or shredded Rotisserie Chicken)
  • 1 cup sour cream
  • 1 can Rotel
  • 1 teaspoon cumin
  • 1/81/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 8 small corn tortillas
  • 23 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 1/2 cup of the mixture into the bottom of a 4 quart or (8×8) 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 1/3 cup of salsa verde.

adapted from Taste of Home

Keywords: chicken casserole, chicken casserole recipes, leftover chicken dinner idea, easy chicken casserole recipes, mexican chicken casserole

18 Responses

  1. Lavonne

    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.

    1. Shelly

      sure, salsa verde is green salsa. You can find it down the aisle in the supermarket with the other salsas. Rotel is a can of diced tomatoes, mixed with green chilis! I find it in my supermarket with the tomato sauces and other diced tomatoes.

  2. Lavonne

    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.

    1. 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.

  3. katdoodle

    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.

    1. 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?

      1. katdoodle

        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….

        1. katdoodle

          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.

          1. Jamie

            I have found that it needs to “rest” like you would lasagna to get the right texture. It is a bit too sloppy right out of the oven. You could also try more tortillas. I use a combination of flour and corn.

  4. Les

    This recipe is the best. My entire family asked me to make it again before they finished the first casserole. I did cook it longer – closer to 40-45 minutes. I also included frijoles and spread the beans on the tortillas which helped the chicken stay in place and also included green chili peppers (they are mild and not spicy). This is an excellent casserole. It was a little dry so I poured another can of green verde sauce over the top.

  5. Raymond

    I was looking at the recipe for Salsa Verde Chicken Casserole where it says to use a 4 quart or 8×8 inch baking dish.
    Are you saying an 8×8 inch baking dish has an equivalent volume of 4 quarts?
    Or are you saying the cook simply has a choice of a 4 quart (whatever its measurements OR an 8×8 inch dish?
    The only way the two are equivalent would be if the 8×8 inch dish was 4 inches deep.

  6. Pingback : Southwest Chicken Casserole from Never Enough Thyme

  7. Amber K

    Looks great! Have you ever frozen the verde chicken and thawed later to complete the casserole? If so, would you suggest just thawing chicken mix overnight and assemble as usual for the casserole?

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