Salsa Verde Honey Lime Chicken and Rice Bake

My husband loves easy casserole dishes he can quickly heat up for lunches, but it’s hard to find flavorful dishes that don’t all taste the same. He said he really enjoyed this dish. I had a helping of it and thought it had too much lime flavor, but otherwise was really good.

Salsa Verde Honey Lime Chicken and Rice Bake

(Adapted from Carlsbad Cravings)

 

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1 pound chicken breasts, cooked and chopped
1 1/2 cups cooked long grain rice or brown rice (measured uncooked)
1 16 oz. bottle mild salsa verde (I like Herdez)
1/2 cup sour cream
1 1/2 cups shredded Monterey 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 powder, garlic powder
1/2 tsp EACH salt, smoked paprika, cumin, chipotle powder
1/4 teaspoon cayenne pepper (optional for more heat)

 

Optional Garnishes
Tortilla chips
sour cream
cilantro
Avocados

 

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.