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Salsa Verde Chicken Cheese and Rice Bake

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Salsa Verde Chicken Cheese and Rice Bake

This salsa verde chicken cheese and rice casserole was a hit.  I wasn't sure how this would turn out but it turned out really good.  I actually stopped photographing this dish early because I couldn't resist digging in to the cheesy rice chicken goodness that was practically staring me down as I zoomed in.  Healthy chicken breasts are cooked with rice, tossed with corn, cilantro and our Kiwi Lime Salsa Verde and topped with Monterey Jack and Cheddar Cheese.  The dish is finished in the oven until the cheese is browned and bubbly.  Our Kiwi Lime Salsa Verde makes this dish super easy to make because half the work is taken out.  Fresh smokey and spicy our Kiwi Lime Salsa Verde adds such a limey fresh zesty contrast to the dish...don't be fooled by the Kiwi in our salsa verde, it's only there to add additional zing and acid, it doesn't make the salsa verde fruity only the opposite actually, more fresh and vibrant.  A perfect weeknight comfort food meal, especially delicious in front of the fire this New Year's Eve.

Salsa Verde Chicken Cheese and Rice Bake 


1.5 lbs Boneless Chicken Breasts 
1 cup uncooked Long Grain White Rice
1 Jar Wozz! Kiwi Lime Salsa Verde
1 1/2 Cup Shredded Monterey Jack Cheese
1 1/2 Cup Shredded Cheddar Cheese
3/4 Cup Frozen Corn
1/4 Cup Chopped Fresh Cilantro
Fresh Jalapeno (for garnish)
Fresh Lime (for garnish)
Salt & Pepper

Salsa Verde Chicken Cheese and Rice Bake


Preheat oven to 425 degrees F

Butterfly the chicken breasts in half and cut into 4 pieces. Season with salt and pepper.

In a large saucepan, add 2 cups of water and bring to the boil.  Add rice and chicken breasts.  Cover and cook for approximately 20 minutes.  I followed the directions on the rice package, the only thing different is that I added the chicken breasts in with the rice to cook

Once rice and chicken are finished cooking, shred chicken breasts with knife and fork and stir in chopped cilantro, corn and Wozz! Kiwi Lime Salsa Verde and mix thoroughly. 

Transfer to cast iron skillet or oven proof baking dish. (I used a 10 inch round cast iron skillet)

Top with shredded cheese

Bake at 425 degrees F for 20 minutes or until bubbly and slightly browned.

Remove from oven and garnish with fresh sliced jalapenos, fresh chopped cilantro and some fresh lime wedges on the side.  





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