Salsa Verde Chicken and Rice Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy casserole with salsa verde, chicken, and rice baked with chile and sour cream. Comfort food with a Mexican accent, naturally gluten-free. Satisfying enough to serve as the centerpiece of a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups chicken broth
- 3/4 cup salsa verde (Herdez recommended)
- 2 cups long grain white rice (Lundberg recommended)
- 2 green onions (chopped)
- 1 teaspoon extra virgin olive oil
- 2 chicken breasts (~1lb, cut into bite-sized pieces)
- 4 oz can green chiles
- salt and pepper
- 3 cloves garlic (minced)
- 5 teaspoons gluten free flour (or AP flour if not GF)
- 2 cups milk (divided)
- 8 oz shredded Monterey Jack cheese (divided)
- 1/3 cup sour cream
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1314mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 409mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.