Verde Mexican Casserole

Verde Mexican Casserole

This casserole is a favorite in our family and it’s easy to see why. It’s delicious, family friendly and easy to prep. You might want to double this recipe—you’re going to want leftovers.

Yields: 6 (serving size: about 1 1/2 cups)

Directions:

  1. Position oven rack 8 inches from heat source. Preheat oven to 375°F.
  2. Sprinkle chicken with salt & pepper. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.)
  3. Transfer chicken to an 9 x 13-inch baking dish coated with cooking spray.
  4. Add rice, beans, broth, zucchini, red bell peppers and 1 cup of the salsa to the 9 x 13 pan.  Add in 1 cup of cheese and stir to combine
  5. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.
  6. Remove from oven; uncover and sprinkle with remaining 1 cup of cheese.
  7. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1 cup salsa.