Green Chile Chicken and Rice Casserole Recipe

Introduction

This Green Chile Chicken and Rice Casserole is a comforting, flavorful dish that combines tender chicken, hearty rice, and a spicy kick from green chiles. It’s simple to prepare and perfect for a satisfying weeknight dinner. Creamy and cheesy, it’s sure to become a family favorite.

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 recommended)
• 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, chili powder, cumin, garlic powder, and oregano. Sauté for a couple of minutes until fragrant.
2. Step 2: Stir in the shredded chicken, cooked rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the cheddar cheese. Mix well to combine everything evenly. Season with salt and 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.
4. Step 4: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole. Place the skillet in the oven and bake for about 15 minutes, or until the cheese is melted and the casserole is hot throughout.
5. Step 5: Remove from the oven and serve warm. For extra freshness, top with diced tomatoes and chopped cilantro if desired.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Swap brown rice for white rice or quinoa for a different texture.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• For a spicier version, include diced jalapeños or a pinch of cayenne pepper.
• If you don’t have green enchilada sauce, substitute with salsa verde or mild green salsa.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overheating to keep the chicken tender and the casserole creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point before baking. Cover and refrigerate, then bake when ready. Add a few extra minutes to baking time if baking from cold.

Is it possible to make this dish gluten-free?

Absolutely. This recipe is naturally gluten-free as long as you use gluten-free enchilada sauce and check that all canned ingredients are free from gluten additives.

Green Chile Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.8 from 225 reviews

This Green Chile Chicken and Rice Casserole is a flavorful, comforting dish that combines tender shredded chicken, hearty brown rice, and a medley of spices and green enchilada sauce. Enhanced with fire-roasted tomatoes, green chiles, and a blend of cheeses, this casserole is perfect for a cozy weeknight meal. The addition of Greek yogurt adds creaminess without overwhelming richness, making it a balanced and satisfying comfort food option.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American
• Diet: Low Fat

Ingredients

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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: Preheat your oven to 350°F (175°C). In a large oven-safe skillet, heat 2 teaspoons of olive oil over medium heat. Add sliced green onions, chili powder, ground cumin, garlic powder, dried oregano, salt, and freshly ground black pepper. Sauté for a couple of minutes until the onions are softened and the spices are fragrant.
2. Combine Ingredients: Stir in 2 cups of cooked shredded chicken, 2 cups of cooked brown rice, 8 ounces of diced green chiles, drained 14 ounces of fire-roasted tomatoes, 1/2 cup defrosted frozen corn, 3/4 cup green enchilada sauce, and 1/4 cup of shredded cheddar cheese. Mix everything thoroughly to combine. Adjust seasoning with salt and pepper to taste.
3. Add Greek Yogurt and Cheese: Once the cheese begins to melt and the mixture is heated through, remove the skillet from the heat. Quickly stir in 1/2 cup of plain Greek yogurt to add creaminess without sourness.
4. Bake the Casserole: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. Place the skillet in the preheated oven and bake for about 15 minutes or until the cheese on top is fully melted and the casserole is hot throughout.
5. Serve and Garnish: Remove from the oven and serve the casserole hot as is, or top with diced fresh tomatoes and chopped cilantro for added freshness and color.

Notes

• Use cooked chicken and rice prepared ahead of time to speed up the preparation process.
• If you do not have an oven-safe skillet, transfer the mixture to a baking dish before baking.
• Adding Greek yogurt at the end prevents it from curdling and maintains a creamy texture.
• This casserole pairs well with a simple green salad or steamed vegetables for a complete meal.
• You can substitute cheddar cheese with Monterey Jack or a Mexican cheese blend for variation.

Keywords: Green chile chicken casserole, chicken and rice casserole, Mexican casserole, healthy casserole, baked chicken dish, easy weeknight dinner