Salsa Verde Chicken Casserole with Cream Cheese Cheesy Biscuit Topping

Salsa Verde Chicken Casserole With Cream Cheese

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:6-8 servings

Ingredients:

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, chopped (approx. 1 cup or 150g)
• 2 cloves garlic, minced
• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (approx. 680g)
• 1 (16-ounce) jar salsa verde (approx. 450g)
• 1 (8-ounce) package cream cheese, softened (approx. 225g)
• 1 cup shredded Monterey Jack cheese (approx. 100g)
• 1/2 cup sour cream (approx. 115g)
• 1/4 cup chopped fresh cilantro, plus more for garnish (approx. 6g)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and freshly ground black pepper to taste
• 2 cups all-purpose flour (approx. 250g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed (approx. 113g)
• 3/4 cup buttermilk (approx. 180ml)
• 1 cup shredded cheddar cheese (approx. 100g)

Instructions:

• Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• In the skillet, combine shredded chicken, salsa verde, softened cream cheese, Monterey Jack cheese, sour cream, cilantro, cumin, chili powder, salt, and pepper. Stir well to combine and heat through.
• Pour the chicken mixture into a greased 9x13 inch baking dish.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
• Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Gently stir in the buttermilk and cheddar cheese until just combined. Do not overmix.
• Drop spoonfuls of biscuit dough evenly over the chicken mixture.
• Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbly.
• Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:30-40g

Recipe Info

Category:Main Course

Cuisine:Mexican

Recipe Introduction: Get Ready to Casserole!

Ever just crave something proper comforting, you know? This Salsa Verde Chicken Casserole with Cream Cheese is exactly that. It's like a big, warm hug on a plate, but with a Southwestern twist! It's cheesy, creamy, and has that lovely zing from the salsa verde.

A Bit About This Gem

Salsa Verde Chicken Casseroles have roots in both Southwestern and Mexican cuisines. I think it's brilliant because it blends familiar comfort food with exciting flavours.

This Easy Chicken Casserole Recipe takes about 55 minutes, and feeds a crowd. Think 6-8 very happy people.

Why You'll Love This

Honestly? It's the flavour combo. The Chicken Casserole With Cream Cheese is creamy and cheesy, the salsa verde adds a zing, and the biscuits? Fluffy, buttery perfection.

Plus, the Salsa Verde Chicken Bake is packed with protein, so you're getting a proper good meal. Serve it at your next family get together and watch it go!

What Makes This Casserole Sing?

This isn't just any Chicken Casserole . It's the salsa verde that elevates it. And using rotisserie chicken? Genius! That shortcut makes this a proper weeknight winner.

Plus, that cheesy biscuit topping? Oh my gosh! It's what dreams are made of. Did you know that Casseroles have been a popular way to feed a group of people since the 19th century! And this Creamy Chicken Casserole Recipe is a modern twist on the classic.

Ingredients & Equipment for a Top-Notch Casserole

Alright, let's talk about what you'll need to make this Salsa Verde Chicken Casserole with Cream Cheese an absolute winner.

Nothing fancy, I promise! We are aiming for a Salsa Verde Chicken with creamy texture and cheesy biscuits!

Main Ingredients Breakdown

Okay, here is all you need:

• Olive Oil: 2 tablespoons (30 ml). Just the regular stuff will do.
• Onion: 1 medium, chopped. About 1 cup (150g). Don't stress too much about the size.
• Garlic: 2 cloves, minced. Fresh is always best, innit?
• Chicken: 1.5 lbs (680g), cooked and shredded. Rotisserie chicken is your best mate here!
• Salsa Verde: 1 (16-ounce) jar (450g). Go for your heat preference. Personally, I like medium!
• Cream Cheese: 1 (8-ounce) package (225g), softened! Seriously, don't forget to soften it .
• Monterey Jack Cheese: 1 cup shredded (100g).
• Sour Cream: 1/2 cup (115g).
• Cilantro: 1/4 cup chopped (6g). A bit extra for garnish, because why not?
• Cumin: 1 teaspoon.
• Chili Powder: 1/2 teaspoon.
• Salt and pepper to taste.

For the biscuits:

• Flour: 2 cups (250g), all-purpose.
• Baking Powder: 2 teaspoons.
• Baking Soda: 1/2 teaspoon.
• Salt: 1/2 teaspoon.
• Butter: 1/2 cup (1 stick or 113g), cold and cubed. This is important!.
• Buttermilk: 3/4 cup (180ml). Or milk plus a dash of lemon.
• Cheddar Cheese: 1 cup shredded (100g).

Salsa Verde Chicken Casserole Seasoning Secrets

This Easy Chicken Casserole Recipe thrives on simple seasoning! Cumin and chili powder are essential for that Southwestern touch, creating an amazing Cheesy Biscuit Casserole .

Trust me on this one! For a bit more depth, try a pinch of smoked paprika. No cilantro? Parsley works in a pinch, but cilantro's the real deal for this Salsa Verde Chicken Bake .

Chicken Casserole With Cream Cheese Equipment Lowdown

You don't need a tonne of fancy gadgets for this Southwestern Chicken Casserole . Here's the gist:

• Large Skillet: For the chicken filling.
• 9x13 inch Baking Dish: For baking the casserole.
• Mixing Bowls: For the biscuits.
• Whisk: To combine dry biscuit ingredients.
• Measuring Cups & Spoons: Obviously!.

Don't have a fancy baking dish? Anything oven-safe will do. Need to shred chicken quickly? Two forks will do the trick. This Creamy Chicken Casserole Recipe is forgiving!.

Let's Get Casseroling: Salsa Verde Chicken Casserole with Cream Cheese

Right then, fancy something that's proper tasty and doesn't take all day? I've got you covered! This Salsa Verde Chicken Casserole with Cream Cheese is the answer.

Forget slaving away – this one's a breeze. It is comfort food with a Southwestern twist. Honestly, this Chicken Casserole is so versatile.

It makes it perfect for busy weeknights. It can also make a casual weekend gathering. Plus, the cheesy biscuit casserole topping is the perfect finishing touch.

Prep Steps: The Essential Lowdown

Getting your mise en place sorted is key. Chop your onion, mince your garlic. Get all your ingredients measured out and ready to go.

It sounds boring. However, this easy chicken casserole recipe is so much smoother when you do. Trust me on this one.

For time-saving, use pre-cooked chicken. A rotisserie chicken from the supermarket is perfect. Shred it up, and you're golden. Safety-wise, just remember to wash your hands after handling raw chicken if you're cooking your own.

We don't want any dodgy tummies!

Step-by-Step: From Hob to Table

1. Sauté the chopped onion in 2 tablespoons of olive oil over medium heat for about 5 minutes . Chuck in 2 minced cloves of garlic and cook for another minute. The kitchen should smell amazing right about now!
2. In the same pan, mix in 1.5 lbs of shredded cooked chicken, a 16-ounce jar of salsa verde , 8 ounces of softened cream cheese , 1 cup of Monterey Jack cheese , 1/2 cup of sour cream , 1/4 cup of cilantro , 1 teaspoon of cumin , and 1/2 teaspoon of chili powder . Season with salt and pepper to taste. This part is crucial for making salsa verde chicken . Heat it all through.
3. Pour that glorious mixture into a greased 9x13 inch baking dish. Don't be shy – pile it in!
4. In a separate bowl, whisk together 2 cups of flour , 2 teaspoons of baking powder , 1/2 teaspoon of baking soda , and 1/2 teaspoon of salt .
5. Cut in 1/2 cup of cold, cubed butter until it looks like coarse crumbs.
6. Gently stir in 3/4 cup of buttermilk and 1 cup of cheddar cheese . Just until everything is combined. Be gentle, don't overmix it!.
7. Drop spoonfuls of that dough evenly over the Southwestern chicken casserole mixture.
8. Bake in a preheated oven at 375° F ( 190° C) for 30- 35 minutes . The biscuits should be golden and the filling bubbly. That's how you know it's ready. Let the salsa verde chicken bake rest for 5- 10 minutes before serving.

Pro Tips: Level Up Your Casserole

For extra flavour, use a good quality salsa verde . A creamy chicken casserole recipe relies on it! A common mistake is overmixing the biscuit dough.

This can lead to tough biscuits. So handle it gently! For a Chicken Casserole With Cream Cheese , ensure your cream cheese is softened before adding it to the mixture.

This helps it to mix more easily, making sure a smooth Creamy Chicken Casserole Recipe .

You can also make the chicken filling ahead of time. Just store it in the fridge, ready to assemble when you need it.

Seriously, this casserole is a game-changer for busy weeknights! Enjoy your Salsa Verde Chicken Casserole !

Alright, listen up, because we're talking Salsa Verde Chicken Casserole with ... well, everything you could ever want! This isn't just any old recipe; this is comfort food turned up to eleven.

Let's get into the nitty-gritty.

Recipe Know-How

Serving It Up Right

Honestly, the plating is half the fun. Think vibrant! A big ol’ spoonful of this Southwestern Chicken Casserole looks amazing on its own, but why stop there? I love topping mine with a dollop of guacamole or sour cream.

It adds a cool contrast to the warm, cheesy goodness. And if you’re feeling fancy, sprinkle on some extra cilantro.

Side-wise, Mexican rice and black beans are always a solid choice. Or, for something lighter, a cucumber and tomato salad cuts through the richness perfectly.

Maybe a margarita on the side? You know, just saying.

Storage Solutions

Right, so you've made this banging Salsa Verde Chicken bake. You have leftovers - first of all, amazing. Secondly, let's store it right.

If you are eating within 3-4 days, fridge is your best bet. Make sure it's in an airtight container. If you want to keep it longer, freezing is the way to go.

Just let it cool completely before wrapping it tightly. When you are ready, reheat individual portions in the microwave. Or, you can warm the whole thing again in the oven.

Keep the oven temperature at 350° F ( 175° C). This will take about 20- 25 minutes .

Remixing the Recipe

Fancy a twist? This Easy Chicken Casserole Recipe is super adaptable. For a lighter version, you can swap the sour cream for Greek yogurt.

It still gives that creamy texture. Vegetarian? No worries. Use black beans or cooked quinoa instead of chicken. And gluten-free folks, just use a gluten-free flour blend for the biscuits.

Make sure your baking powder is gluten-free too. My mate Sarah's coeliac and swears by this Chicken Casserole With Cream Cheese tweaked to be GF.

Nutrition Nuggets

Okay, so you are what you eat, and with this Creamy Chicken Casserole Recipe , you’re eating something delicious. Each serving is roughly 450-550 calories.

It is also packed with about 30-40g of protein and 25-35g of fat. Plus, you're getting a decent dose of carbohydrates from the biscuits (30-40g).

Just remember, this is a rough estimate. It'll vary depending on the exact ingredients. But hey, a little indulgence never hurt anyone, right? A 2022 study showed that enjoying food is actually linked to better mental well-being!

Honestly, this Cheesy Biscuit Casserole is a winner. Even if you think you can't cook, this recipe is easy peasy .

Have a go, and don’t be afraid to experiment a little. You might just surprise yourself! Go on, get your pinny on!