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Homemade Salsa Verde Chicken Casserole photo

Salsa Verde Chicken Casserole

A simple, cheesy casserole with chicken baked in tomatillo salsa for a bright, satisfying weeknight meal.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz tomatillo salsa jarred
  • 4 boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 4 oz mozzarella shredded

Equipment

  • 13x9-inch casserole dish
  • Measuring Spoons
  • Measuring cup
  • Oven
  • Spoon

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Spoon 1/2 cup of the jarred tomatillo salsa into a 13x9-inch casserole dish and spread it evenly to coat the bottom.
  3. Place the 4 boneless, skinless chicken breasts in the casserole dish in a single layer.
  4. Season the chicken evenly with 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground black pepper.
  5. Pour the remaining tomatillo salsa (about 15.5 ounces) over the seasoned chicken, covering each piece.
  6. Sprinkle 4 ounces shredded mozzarella evenly over the top of the salsa-covered chicken.
  7. Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
  8. Remove from the oven and let rest 5 minutes before serving.

Notes

  • Use jarred tomatillo salsa for convenience.
  • Check chicken temperature to ensure doneness.
  • Allow the casserole to rest 5 minutes before serving.