Ingredients

Scale

(Serves 6)

Ingredients

Casserole base:

1½ lbs boneless chicken breasts or thighs, cubed
1 tbsp olive oil
1 bell pepper, diced
½ cup red onion, diced
½ cup corn kernels (fresh or fire-roasted—you love smoky depth!)
1 (10 oz) jar no-sugar-added salsa verde (you love blood sugar friendly!)
½ cup low-sodium chicken broth (you love low-sodium options!)
1 tsp cumin
½ tsp garlic powder
Salt & black pepper

Topping:

1 cup shredded Monterey Jack or pepper jack cheese
Optional: Sliced jalapeños or crushed baked tortilla chips

For serving:

Fresh cilantro
Lime wedges (you love citrus!)
Optional: Avocado slices or Greek yogurt (for high-protein—you love this!)

Instructions

1. Sear chicken:

Heat oil in an oven-safe skillet over medium-high heat. Season chicken with salt, pepper, cumin, and garlic powder. Sear 4–5 minutes until golden. Remove and set aside.

2. Sauté veggies:

In same skillet, add bell pepper and onion; cook 4–5 minutes until crisp-tender. Stir in corn; cook 1 minute more.

3. Assemble casserole:

Return chicken to skillet. Pour salsa verde and broth over everything; stir gently. Bring to a simmer.

4. Bake:

Preheat oven to 375°F (190°C).
Top mixture with cheese (and optional jalapeños).
Bake 15–20 minutes until bubbly and cheese is golden.

5. Serve:

Garnish with cilantro and lime wedges. Add avocado or Greek yogurt if desired.

💡 Pro Tips for Perfection:
✅ Use no-sugar-added salsa verde—many brands sneak in sugar (check labels!).
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added salsa verde + low-sodium broth
→ Boost umami with extra cumin and garlic
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip corn; double bell peppers
→ Serve over cauliflower rice
→ Net carbs drop from 12g → 6g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup white beans (+7g protein/serving)
→ Top with Greek yogurt instead of sour cream (+8g protein)
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5 min to bake time)
→ Fully baked casserole freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Prep Time & Nutrition (per serving):