Home » Recipes » Chicken Salsa Verde Casserole

Chicken Salsa Verde Casserole

Love the kick of southwest flavors? This very easy casserole is a one-dish dinner. Mesquite-seasoned chicken and Southwest Style hash browns topped with cheese, salsa, onions and avocado.


  • 1 package Simply Potatoes® Southwest Style Hash Browns
  • 1 package (8 ounces) sour cream
  • 1 package (about 1 pound) boneless skinless chicken thighs*
  • 1 1/2 teaspoons ground mesquite or chipotle seasoning
  • 2/3 cup salsa verde (green salsa)**
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • chopped avocado
  • chopped green onions


1. Heat oven to 400° F. Spray 13x9 inch glass baking dish with nonstick cooking spray. Place Simply Potatoes and sour cream in baking dish; stir together. Spread Simply Potatoes evenly over bottom of baking dish. Rub both sides of each chicken thigh with mesquite seasoning. Place on top of potatoes. Cover; bake 40 to 45 minutes or until potatoes are tender.

2. Uncover; top chicken with salsa verde. Sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted. Serve chicken and potatoes with avocado and green onions as a garnish.


* Substitute boneless skinless chicken breasts if desired.

**Substitute tomato salsa if desired.

Salsa verde can be found in the Mexican section of the grocery store near the tomato salsas. Green salsa is made from tomatillos, green chiles and cilantro.

Nutrition Facts

Serving Size: 1/4th of recipe
Calories 520; Total Fat 29g; Saturated Fat 15g; Cholesterol 133mg; Sodium 917mg; Carbohydrate 29g; Dietary Fiber 4g; Protein 35g

0014a Copyright © 2007 Simply Potatoes

Reviewed by Mike Henry
on 12/10/2012
Awesome recipe - my wife and I both loved it! Some suggested modifications include:
  1. using 1.5 - 2.0 lbs. of boneless chicken breasts (pounded or sliced thin, cut into 4-5 oz pieces)
  2. thinly slicing a bunch of veggies (green peppers, onion, zucchini, roma tomatoes) and layering these on top of the pototoes and underneath the chicken;
  3. topping with fresh chopped cilantro after its out of the oven.
This is a great recipe for a cold evening and one that I imagine would freeze well if you wanted to make it ahead of time.





15 min

Prep Time