This warm, hearty casserole is made healthy with mixed vegetables, quinoa, wild rice, and greek yogurt. Perfect to make ahead for a cold winter week!
Ingredients
3 cups chicken broth (I used homemade)
¾ cup salsa verde (I used Herdez)
2 cups rice (I used Minute brown rice and quinoa)
2 large green onions, chopped
1 teaspoon extra virgin olive oil
2 chicken breasts (about 14oz,) cut into chunks
3 serrano peppers, seed removed, chopped
1 jalapeno, seeds removed, chopped
3 cloves garlic, minced
5 teaspoons all-purpose flour
2 cups milk, divided (I used skim)
8oz shredded Monterey Jack cheese, divided
⅓ cup Fage greek yogurt (I used the 2%)
2 cups mixed vegetables
Instructions
Start by bringing chicken broth and salsa verde to a boil in a large pot.
Then add rice and cook according to package directions.
Heat olive oil in a large skillet over medium-high heat.
Add chicken, serrano, and jalapeño peppers. Season with salt and pepper.
Sauté until chicken is done. Then add in garlic and cook for about 2 more minutes. Remove chicken from pan and set aside. You can either get a new pan or carefully wipe out this one to start making your sauce.
Whisk flour with ½ cup of milk.
Add milk mixture to your skillet over medium-high heat. Then add the remaining 1½ cups milk.
Season with salt and pepper. Stir the milk constantly so it doesn't scorch and let it come to a gentle bubble (not full boil). Then, turn the heat down to low-simmer and continue to stir for about 10 minutes until the mixture thickens.
Take it off the heat and add in cheese and yogurt. ***1/3 cup of this yogurt- not the whole thing.
Add veggies to rice.
Add chicken and cheese sauce and stir to combine it all.
Oil an 8 x 8 or equivalent size baking dish and scoop your mixture into the dish.
Top with remaining cheese
Broil until golden brown
Recipe by Andrea Tooley at https://www.andreatooley.com/2015/01/salsa-verde-chicken-casserole/