INGREDIENTS:
- 1 pound chicken breasts, cooked and chopped
- 1 1/2 cups cooked long grain rice or brown rice (measured uncooked)
- 2 cups Homemade Salsa Verde (or storebought like mild Herdez)
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterrey Jack cheese
- 1 1/2 cups sharp cheddar cheese
- 1 15 oz. can sweet corn, rinsed and drained
- 1 4 oz. can mild diced green chilies
10 Minute Marinade
- 1/3 cup honey
- 1/2 cup lime juice
- 2 teaspoons chili powder
- 1 tsp EACH onion pwdr, garlic pwdr
- 1/2 tsp EACH salt, smoked paprika, cumin, chipotle pwdr
- 1/4 teaspoon cayenne pepper (optional for more heat)
Optional Garnishes
- Tortilla chips
- sour cream
- cilantro
- Avocados
INSTRUCTIONS:
Preheat oven to 350F degrees.
In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate 10 minutes.
Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal. Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.
Bake for 30 minutes or until hot in the center then broil until cheese is golden.
Serve with desired garnishes.
(Source - https://carlsbadcravings.com/salsa-verde-honey-lime-chicken-and-rice-bake/)
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