Salsa Verde Chicken Casserole

🧂 Ingredients

• 1 cup jasmine rice

  (or any long grain white or brown rice)
• 1 tablespoon extra virgin olive oil
• 1 1/2 pounds boneless, skinless chicken

  (cut into bite size pieces)
• salt

  (to taste)
• pepper

  (to taste)
• 1/2 teaspoon ground cumin
• 8 ounces cream cheese
• 1/4 cup chicken stock

  (may need more or less)
• 1 cup salsa verde

  (or Tomatillo Enchilada Sauce)
• 1 1/2 cups Monterey jack cheese

Instructions

• 1 Prepare the rice as directed on the package.
• 2 Meanwhile, heat olive oil in a large skillet over medium-high. Add the chicken
  and season with salt, pepper and cumin. Cook until no longer pink in the center,
  5-7 minutes.
• 3 Add the cream cheese and continue to cook until it's melted and creamy.
• 4 Stir in the salsa verde and chicken stock. Your sauce shouldn't be too thick. If
  it is, gradually add more chicken stock to thin it out a little.
• 5 Stir in the cooked rice, then transfer to a 9-inch square baking dish
  [https://bit.ly/3ephF1r] (or equivalent). If you are using an oven-proof skillet
  [https://bit.ly/3erscJM], you can opt to leave it in the skillet.
• 6 Top with the shredded Monterey Jack cheese and cover with aluminum foil.
• 7 Bake 15 minutes, then remove the foil and bake another 10 minutes or until the
  cheese is hot and bubbly.
• 8 If you want to brown the cheese on top, remove the casserole from the oven and
  turn on the broiler. Place the casserole under the broiler for 1-2 minutes,
  watching closely to prevent burning.
• 9 Top with cilantro and/or jalapeno peppers and serve with slices of lime, sour
  cream and/or more salsa verde, if desired.

Nutrition Info