Salsa Verde Chicken Bake

gluten-free ⓘ

4 meals (estimated)

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups chicken broth
• 1 can black beans, drained & rinsed
• 1 cup corn (frozen or canned, drained)
• 1 jar salsa verde
• 4 chicken breasts (I cut mine thin)
• Salt, pepper, garlic powder, cumin, paprika
• Salt, pepper, garlic powder, cumin, paprika
• Salt, pepper, garlic powder, cumin, paprika
• Salt, pepper, garlic powder, cumin, paprika
• Salt, pepper, garlic powder, cumin, paprika
• 4–6 oz cream cheese
• Shredded Monterey Jack cheese
• Serve with: Avocado
• Serve with: Jalapeños
• Serve with: Fresh cilantro
• Serve with: Lime wedges (optional)

Instructions

1. Preheat the oven to 375°F.
2. In a 9x13 inch casserole dish, combine the rice, chicken broth, salsa verde, black beans, and corn, then stir.
3. Place the chicken breasts into the mixture and season with salt, pepper, garlic powder, cumin, and paprika. Place the cream cheese on top.
4. Cover the dish tightly with foil and bake for 45 to 50 minutes, ensuring the chicken reaches an internal temperature of 165°F.
5. Remove from the oven, shred the chicken, and stir it into the mixture.
6. Sprinkle with Monterey Jack cheese and bake or broil for 5 to 10 minutes until the cheese is melted and bubbly.