How about that title? Haha!! It’s a mouthful. Just like this casserole. Oh. My. Gosh. This is to DIE for!! It made a whole bunch and we were just fine with that because we ate it for lunch and dinner for almost a week. I love how the sweetness of the honey shines through while still being a savory dish.
Honey and lime together…a match made in heaven.
I’ve been on a mission to find dinners I can make ahead and bake later or ones that are portable. You’ll probably see a lot of those from me in the next several weeks:) Soccer is in full swing and I’m trying to figure out how dinner works into that schedule. This casserole is a total homerun and a definite keeper!
1 1/2 cups long grain rice or brown rice, cooked (measured uncooked)
1 16 oz. bottle salsa verde
1/2 cup sour cream
1 1/2 cups shredded Monterrey Jack cheese
1 1/2 cups sharp cheddar cheese
1 15 oz. sweet corn, rinsed and drained, or you can use frozen
1 4 oz. can green chilies
10 Minute Marinade
1/3 cup honey
1/2 cup lime juice
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cumin
dash - 1/2 teaspoon chipotle powder
dash - 1/4 teaspoon cayenne pepper (optional for more heat)
Preheat oven to 350 degrees.
In a very large bowl, whisk together the 10 Minute Marinade ingredients. Add cooked chopped chicken and let marinate at least 10 minutes.
Mix cheeses together and add 2 cups cheese, salsa verde, rice, sour cream, green chilies, and corn to the chicken and marinade. Stir until evenly combined. It will seem a little “wet” which is normal.
Add chicken/rice mixture to a 9 x 13 casserole dish and top with remaining cheese.
Bake for 30 minutes or until hot in the center then broil until cheese is golden.
Serve with desired garnishes. Enjoy!!
*From Carlsbad Cravings
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