Green Chile Chicken and Rice Casserole Recipe

Introduction

This Green Chile Chicken and Rice Casserole is a flavorful and comforting meal perfect for weeknights. Packed with tender chicken, spicy green chiles, and gooey cheese, it comes together quickly and bakes into a satisfying dish everyone will love.

Ingredients

• 2 teaspoons olive oil
• 3 green onions, sliced thin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Kosher salt and fresh ground black pepper to taste
• 2 cups cooked shredded chicken breasts
• 2 cups cooked brown rice
• 8 ounce can diced green chiles
• 14 ounce can fire roasted tomatoes, drained
• 1/2 cup frozen corn, defrosted
• 3/4 cup green enchilada sauce
• 1/2 cup plain Greek yogurt (2% or full fat works best)
• 3/4 cup shredded cheddar cheese, divided

Instructions

1. Step 1: Preheat your oven to 350°F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced green onions along with chili powder, cumin, garlic powder, and oregano. Sauté for a couple of minutes until fragrant.
2. Step 2: Stir in the shredded chicken, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix everything well to combine. Season with kosher salt and freshly ground black pepper to taste.
3. Step 3: Continue cooking until the cheese melts and the mixture is heated through. Remove the skillet from heat and quickly fold in the Greek yogurt for creaminess. Sprinkle the remaining cheese on top.
4. Step 4: Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese on top melts and the casserole is heated through.
5. Step 5: Serve the casserole warm, optionally topping with diced tomatoes and chopped cilantro for extra freshness.

Tips & Variations

• Use rotisserie chicken for a quicker prep time without sacrificing flavor.
• Substitute white rice or quinoa if you prefer a different grain texture.
• Add black beans or pinto beans for extra protein and fiber.
• Top with sliced jalapeños if you enjoy more heat.
• For a dairy-free option, replace Greek yogurt and cheese with suitable vegan alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day ahead and refrigerate it without baking. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.

Is it possible to make this gluten-free?

Absolutely! This recipe is naturally gluten-free as long as the enchilada sauce and spices you use are labeled gluten-free. Always check labels to be sure.

Green Chile Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.5 from 129 reviews

This Green Chile Chicken and Rice Casserole is a hearty, flavorful dish combining tender shredded chicken, brown rice, and a zesty blend of green chiles, fire-roasted tomatoes, and spices. Topped with melted cheddar cheese and creamy Greek yogurt, it offers a perfect balance of smoky heat and comforting creaminess, baked to bubbly perfection in the oven.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American Southwestern

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 teaspoons olive oil
• 3 green onions, sliced thin
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Kosher salt and fresh ground black pepper to taste
• 2 cups cooked shredded chicken breasts
• 2 cups cooked brown rice
• 8 ounce can diced green chiles
• 14 ounce can fire roasted tomatoes, drained
• 1/2 cup frozen corn, defrosted
• 3/4 cup green enchilada sauce
• 1/2 cup plain Greek yogurt (2% or full fat)
• 3/4 cup shredded cheddar cheese, divided

Instructions

1. Preheat and sauté spices: Preheat your oven to 350°F (175°C). In a large oven-safe skillet, heat the olive oil over medium heat. Add sliced green onions along with chili powder, ground cumin, garlic powder, and dried oregano. Sauté for 2-3 minutes until the spices are fragrant and the onions soften.
2. Combine ingredients: Add cooked shredded chicken, cooked brown rice, diced green chiles, drained fire-roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese to the skillet. Stir well to combine all ingredients evenly. Season with kosher salt and fresh ground black pepper to taste.
3. Melt cheese and incorporate yogurt: Continue cooking on medium heat until the cheese melts and the mixture is heated through, about 3-5 minutes. Remove the skillet from heat, then quickly stir in the Greek yogurt to add creaminess.
4. Bake the casserole: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake for approximately 15 minutes, or until the cheese is melted, bubbly, and the casserole is hot throughout.
5. Serve and garnish: Remove the casserole from the oven and serve hot. Optionally, top with diced fresh tomatoes and chopped cilantro for added freshness and color.

Notes

• You can substitute chicken breast with cooked shredded rotisserie chicken for convenience.
• Brown rice can be replaced with white rice or cauliflower rice for a lower-carb option.
• Adjust the spice level by using mild or hot green chiles according to your taste preference.
• If you don’t have an oven-safe skillet, transfer the combined ingredients to a baking dish before baking.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Keywords: green chile chicken casserole, chicken and rice casserole, green chile recipe, Southwestern casserole, cheesy chicken bake