I am guilty of HABITUALLY FORGETTING TO START THE MARINADE. This is a terrbile flaw because a flavorfully marinated meat is the best way to amp up a regular meat and vegetable dinner with some variety. But this, this casserole has a really fresh and honey-lime taste. You will be amazed at how well the flavor marinades in after only 10 minutes. This dish is my favorite easy, freezable dinner of the moment. My campaign for only elevated casseroles rages on.
SALSA VERDE CHICKEN & RICE BAKE (WITH A 10 MINUTE MARINADE!)
Serves 5 to 6
1/3 cup honey
1/2 cup lime juice
1 tablespoon homemade taco seasoning
1 pound chicken breasts, cooked and shredded
1 and 1/2 cups wild rice, cooked
16 ounces salsa verde
2 cups shredded cheddar cheese, divided
15 ounces corn
Cilantro
Preheat oven to 350 degrees. Whisk together honey, lime juice, and taco seasoning. Place chicken in a plastic bag and pour marinade inside. Allow to marinade for 10 minutes. Once finished marinating, in a 9×13 baking dish, mix together together cooked rice, salsa verde, 1 and 1/2 cups cheese, and corn. Top with remaining cheddar and bake for 30 minutes. Top with cilantro.
- ⅓ cup honey
- ½ cup lime juice
- 1 tablespoon homemade taco seasoning
- 1 pound chicken breasts, cooked and shredded
- 1 and ½ cups wild rice, cooked
- 16 ounces salsa verde
- 2 cups shredded cheddar cheese, divided
- 15 ounces corn
- Cilantro
- Preheat oven to 350 degrees.
- Whisk together honey, lime juice, and taco seasoning. Place chicken in a plastic bag and pour marinade inside. Allow to marinade for 10 minutes.
- Once finished marinating, in a 9x13 baking dish, mix together cooked rice, salsa verde, 1 and ½ cups cheese, and corn.
- Top with remaining cheddar and bake for 30 minutes.
- Top with cilantro.
Adapted from Carlsbad Cravings.
