Print

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

Description:

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.


Ingredients:

  • 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)

Instructions:

  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.

Notes:

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

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!