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Salsa Verde Chicken Casserole

A simple, cheesy casserole of chicken baked in tangy tomatillo salsa for an easy weeknight meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 16 ounces tomatillo salsa (jarred)
  • 4 boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 4 ounces mozzarella, shredded

Instructions

  • Preheat the oven to 375°F (190°C).
  • Spoon 1/2 cup of the tomatillo salsa into a 13x9-inch casserole dish and spread it to coat the bottom evenly.
  • Place the 4 chicken breasts in a single layer in the dish.
  • 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.
  • Pour the remaining tomatillo salsa over the seasoned chicken, coating each piece.
  • Sprinkle 4 ounces shredded mozzarella evenly over the top.
  • Bake uncovered for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  • Let the casserole rest a few minutes before serving.

Equipment

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

Notes

  • Use a food thermometer to confirm chicken is 165°F.
  • You can use any jarred tomatillo salsa you prefer.
  • Leftovers can be refrigerated promptly.