Cheesy Chicken Tomatillo Rice Casserole

Lynn Socko


A quick and easy busy day meal for tomatillo lovers.

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★★★★★ 1 vote
10 Min
30 Min


2 c
chicken, cooked and cut up
3 c
instant brown rice,
chicken stock
10 1/2 oz
can of cream/mushroom of chicken-reduced sodium
2 c
tomatillo salsa or salsa verde
1/2 c
light sour cream
1/2 c
diced onions
2+ c
grated mexican cheese
1 tsp
ea. granulated garlic and black pepper


1Cook rice according to box directions, use chicken stock instead of water.

Step 2 Direction Photo

2Dice cooked chicken, add to rice. Add onions, 2 c. tomatillo salsa, sour cream, cream of chicken soup, and 2 c. of grated cheese. Add granulated garlic and black pepper and any other spice you want. Mix together really well. Place in casserole dish or elec. skillet. Bake in oven for 20 min. on 350°. or put elec. skillet on simmer for about 20 min. Top with additional cheese last five minutes of cooking.

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