Cheesy Salsa Verde Chicken and Rice Bake
Adapted from Carlsbad Cravings
1 large chicken breast, cooked and chopped or shredded
1 1/2 cups white rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese
1 cup sharp cheddar cheese
1 (15 oz.) can black beans, drained and rinsed
1 (4 oz.) can green chilies (optional)
cilantro, for garnish
10 Minute Chicken Marinade
2 1/2 Tbsp. honey
1/4 cup lime juice
1 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. smoked paprika
1/4 tsp. cumin
1. Preheat oven to 350 degrees F.
2. In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinade for 10 minutes.
3. Mix cheeses together and add 1 1/2 cup cheese, salsa verde, rice, sour cream, green chilies and beans to the chicken. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9x13 casserole dish and top with remaining cheese.
4. Bake for 30 minutes or until hot in the center then broil until cheese is golden. Top with cilantro and serve.