Ingredients
- 4 boneless, skinless chicken breasts
- 1 (16 oz) jar salsa verde
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Salt and black pepper, to taste
Instructions
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Preheat your oven to 375°F (190°C).
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Lightly grease a 9×13 inch baking dish with cooking spray or oil.
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Place the chicken breasts in the prepared baking dish and season them with salt and black pepper.
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Pour the salsa verde evenly over the chicken breasts, making sure they are fully coated.
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Sprinkle the drained and rinsed black beans and frozen corn kernels over the salsa verde-coated chicken.
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Cover the baking dish with aluminum foil and bake for 30 minutes.
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Remove the foil and sprinkle the shredded Mexican blend cheese over the top.
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Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature should reach 165°F/74°C).
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Remove from the oven and garnish with chopped fresh cilantro.
Enjoy this zesty and satisfying Salsa Verde Chicken Casserole, perfect for a family-friendly dinner or meal prep.
