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