Green Chile Chicken and Rice Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
