Chicken Verde Casserole


Chicken Verde Casserole


  • 3/4 cup Yellow onion, finely diced
  • 1 cup Low Sodium Chicken Broth
  • 3/4 cup Salsa Verde (Green Salsa)
  • 1/3 cup Cilantro, coarsely chopped +more for optional garnish
  • 2 Tbsp. Jalapeño Pepper, seeded, minced
  • 5 tsp. White Whole Wheat or Buckwheat Flour, divided
  • 1/2 tsp. Ground Cumin
  • 2 tsp. Garlic, minced
  • 2 cups Cooked Chicken Breast (great time for a Rotisserie chicken!) diced or shredded
  • 2 Roma Tomatoes, seeded, diced
  • 3 Tbsp. Plain Low Fat Greek Yogurt
  • 1 Ripe Avocado, flesh scooped out
  • 8 Corn Tortillas, cut into 1/2″ strips
  • 4 oz. Shredded Sharp Cheddar Cheese
  • 5 Blue Tortilla Chips, crumbled
  • Lime Wedges for garnish
  • Avocado Oil Cooking Spray


Pre heat oven to 400F. Spray a 9 x 13” casserole dish liberally with oil; set aside.

Step 1: Combine onion and next 7 ingredients (thru garlic) in a medium saucepan, on med-high heat, using a whisk to combine. Bring to a boil; reduce heat to med-low and simmer 4 min. Stir in chicken; cook 1 minute or until heated through.

Step 2: Remove from heat and stir in diced tomato, yogurt and avocado.

Step 3: Lay one third of corn tortilla strips on bottom of casserole dish. Cover with one third chicken mixture; repeat layers, ending with chicken mixture. Sprinkle cheese evenly over casserole. Sprinkle crumbled tortilla chips over.

Step 4: Place casserole dish into oven and bake for 20 minutes, or until cheese is bubbly and melted. Remove from oven to a wire rack and let sit for 10 min. before serving. Sprinkle optional cilantro leaves over before serving. Serve with a lime wedge if desired. –> Casserole portions best when totally cooled (even refrigerated is better).

Complete Meal Portion:

2 Unit Portion:

  • 1 1/2 cup casserole

3 Unit Portion:

  • Up to 2 heaping cups casserole

4 Unit Portion:

  • Up to 3 level cups casserole

5 Unit Portion:

  • Up to 3 3/4 cups casserole