Maggie’s Monday Meals

Maggie’s Monday Meals

Salsa Verde Chicken Casserole

Celebrate Cinco de Mayo with this tasty rendition of all the Tex-Mex dishes molded into one packed, casserole.   It’s a great way to use up leftover chicken and it makes great leftovers.  Best of all, it’s ready in only half an hour!
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  • 2 cups shredded rotisserie chicken *
  • 1 cup sour cream
  • 1-1/2 cups salsa verde, divided
  • 8 corn tortillas (6 inches)*
  • 2 cups chopped tomatoes
  • 1/4 cup minced fresh cilantro
  • 2 cups shredded Monterey Jack cheese
  • Optional toppings: Avocado slices, thinly sliced green onions and tomatoes.


  • In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish.
  • Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.
  • Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
  • Substitute cooked chicken thighs instead of rotisserie chicken
  • Some like it hot! Add sliced jalapenos to kick the  up the flavor
  • When substituting canned tomatoes for fresh, drain them first