Cooked - Cheesy Salsa Verde Chicken Casserole - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Cheesy Salsa Verde Chicken Casserole

6.0

2 pounds boneless, skinless chicken breasts, cut into small bite-sized pieces (I get my organic, free-range chicken here)

1 ½ cups shredded mozzarella cheese, divided

1 ½ cups shredded sharp cheddar cheese, divided

1 ¼ cups salsa verde, store-bought or (my recipe here)

¾ cup sour cream

1 ½ teaspoons sea salt

1 teaspoon chili powder

1 teaspoon ground cumin

¼ teaspoon ground black pepper

1 medium avocado, peeled, pitted, and cubed

¼ cup pico de gallo

Torn fresh cilantro, for garnish

Select all/reset

Preheat the oven to 400°F.
Place the chicken, ¾ cup of the mozzarella, ¾ cup of the cheddar cheese, ¾ cup of the salsa verde, sour cream, salt, chili powder, cumin, and pepper in a large mixing bowl. Mix until the ingredients are well incorporated.
Pour ¼ cup of the salsa Verde into a 2-quart casserole dish. Pour the chicken mixture on top and spread it out in an even layer. Top with the remaining salsa Verde, mozzarella, and cheddar cheese.
Bake for 30 minutes, or until the casserole in bubbling and the chicken is cooked all the way through.
Top with avocado, pico de gallo and cilantro.

Loading...

Privacy Policy Cookie Policy Terms of Service