Salsa Verde Chicken Casserole
This Salsa Verde Chicken Casserole is a crowd-pleaser! Juicy chicken and zesty tomatillo salsa make for a mouthwatering weeknight dinner.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Meat Thermometer
- Sharp Knife
Ingredients
- 16 ounces tomatillo salsa jarred
- 4 pieces boneless and skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 4 ounces mozzarella shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the garlic powder, kosher salt, ground cumin, and ground black pepper. Rub this spice mixture all over the chicken breasts.
- In a skillet over medium heat, add a splash of oil and sear the chicken breasts for about 5 minutes on each side.
- In your 9x13-inch baking dish, pour half of the tomatillo salsa at the bottom. Place the seared chicken breasts on top, then cover with the remaining salsa. Sprinkle the shredded mozzarella cheese over the top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the chicken is cooked through and the cheese is bubbly.
- Let it cool for a few minutes, then serve hot, garnished with fresh cilantro or avocado slices if desired.
Notes
- Experiment with different cheeses like Monterey Jack or cheddar for varied flavors.
- Add sliced jalapeños for a spicier kick.
- This casserole can be made ahead and stored in the refrigerator before baking.