Green Chile Chicken and Rice Casserole Recipe

Introduction

This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish that brings a southwestern twist to your dinner table. Combining tender chicken, spicy green chiles, and melted cheddar cheese, it’s perfect for an easy weeknight meal or casual gathering.

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 and spices—chili powder, cumin, garlic powder, and oregano—and sauté for about 2 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 until well combined. Season with salt and freshly ground black pepper to your taste.
3. Step 3: Cook the mixture until the cheese melts and the casserole is heated through, then remove the skillet from heat. Quickly stir in the plain Greek yogurt for a creamy texture.
4. Step 4: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Transfer the skillet to the oven and bake for about 15 minutes, or until the cheese is fully melted and the casserole is hot throughout.
5. Step 5: Serve the casserole warm as is or garnish with diced tomatoes and chopped fresh cilantro for added freshness and color.

Tips & Variations

• For extra spice, add chopped jalapeños or a dash of hot sauce to the mixture before baking.
• Swap brown rice for quinoa or cauliflower rice for a different texture or low-carb option.
• Use rotisserie chicken to save time on shredding and cooking.
• Top with sliced avocado or a squeeze of lime for a bright, creamy finish.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. To prevent drying, add a splash of water or broth and cover while 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 ahead and keep it covered in the refrigerator for up to 24 hours before baking. This makes it a convenient option for meal prep or entertaining.

What can I substitute for Greek yogurt?

If you prefer, sour cream works well as a substitute for Greek yogurt, adding a similar tang and creaminess to the dish.

Green Chile Chicken and Rice Casserole Recipe

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★★★★★

4.6 from 782 reviews

This Green Chile Chicken and Rice Casserole is a hearty and flavorful one-pan meal that combines tender shredded chicken, brown rice, and a mix of green chiles, fire-roasted tomatoes, and spices. Enhanced with creamy Greek yogurt and melted cheddar cheese, this casserole offers a comforting and slightly spicy dish perfect for weeknight dinners or meal prep.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base 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

Main Ingredients

• 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 saute aromatics: Preheat the 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, ground cumin, garlic powder, dried oregano, and cook for a couple of minutes until the onions are softened and the spices fragrant.
2. Combine the main ingredients: Add the cooked shredded chicken, cooked brown rice, diced green chiles, drained fire-roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese into the skillet. Stir everything together thoroughly to evenly combine. Season with kosher salt and freshly ground black pepper to taste.
3. Melt cheese and incorporate yogurt: Cook on medium heat until the cheese melts and the casserole is heated through. Remove the skillet from the heat and quickly stir in the Greek yogurt to add creaminess without curdling. Sprinkle the remaining 1/2 cup of cheddar cheese evenly on top.
4. Bake to finish: Transfer the skillet to the preheated oven and bake for about 15 minutes or until the cheese on top is fully melted and bubbling and the casserole is thoroughly hot throughout.
5. Serve: Serve the casserole warm as is or garnish with diced tomatoes and freshly chopped cilantro for extra freshness and flavor.

Notes

• Use leftover cooked chicken and rice to save time.
• Adjust the level of spice by selecting mild or hot green chiles.
• Greek yogurt adds creaminess without overpowering the dish; full fat works best.
• Skillet should be oven-safe to bake directly without transferring.
• Feel free to substitute cheddar with Monterey Jack or a Mexican cheese blend.
• This casserole stores well and can be reheated for an easy meal later.

Keywords: green chile chicken casserole, chicken and rice casserole, Mexican casserole, green enchilada sauce, easy weeknight dinner