Green Chile Chicken and Rice Casserole Recipe
Introduction
This Green Chile Chicken and Rice Casserole is a comforting, flavorful dish perfect for weeknight dinners. It combines tender chicken, zesty green chiles, and a cheesy, creamy sauce baked to perfection. Easy to prepare and satisfying for the whole family.
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 work best)
- 3/4 cup shredded cheddar cheese (divided)
Instructions
- Step 1: Preheat the oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions and spices (chili powder, cumin, garlic powder, oregano) and sauté for a couple of minutes until fragrant.
- 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 well to combine and season with salt and pepper to taste.
- Step 3: Cook until the cheese melts and the mixture is heated through. Remove the skillet from heat, then quickly stir in the Greek yogurt until fully incorporated. Sprinkle the remaining cheddar cheese on top.
- Step 4: Bake the casserole in the preheated oven for about 15 minutes, or until the cheese on top is melted and the casserole is hot throughout.
- Step 5: Serve warm, optionally garnished with diced tomatoes and chopped cilantro for extra freshness and flavor.
Tips & Variations
- Use rotisserie chicken for a quicker version with great flavor.
- Swap brown rice for white rice or quinoa depending on your preference.
- Add a handful of chopped fresh cilantro into the mixture before baking for added brightness.
- For extra creaminess, substitute part of the Greek yogurt with sour cream.
- Customize the spice level by adjusting the amount of chili powder or adding a dash of cayenne pepper.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. Adding a splash of water or extra sauce can help maintain moisture during reheating.
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 of baking, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Is this casserole freezer-friendly?
This casserole can be frozen before baking. Wrap it tightly with foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Print
Green Chile Chicken and Rice Casserole Recipe
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
This Green Chile Chicken and Rice Casserole is a flavorful and hearty dish combining tender shredded chicken, brown rice, and a blend of green chiles and spices. Baked with a creamy enchilada sauce and topped with melted cheddar cheese, this comforting casserole is perfect for a family dinner or meal prep.
Ingredients
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: Preheat your oven to 350° F (175° C). In a large, oven-safe skillet, heat the olive oil over medium heat. Add the thinly sliced green onions and the spices (chili powder, ground cumin, garlic powder, dried oregano) and sauté for a couple of minutes until fragrant.
- Combine 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 to the skillet. Stir everything together well, ensuring all ingredients are thoroughly combined. Season the mixture with kosher salt and fresh ground black pepper to taste.
- Melt Cheese and Add Yogurt: Continue cooking on medium heat until the cheese melts and the mixture is heated through. Then remove the skillet from the heat and quickly stir in the plain Greek yogurt until evenly incorporated.
- Bake the Casserole: Top the mixture with the remaining 1/2 cup of shredded cheddar cheese. Place the skillet in the preheated oven and bake for approximately 15 minutes, or until the cheese on top is fully melted and the casserole is hot throughout.
- Serve: Remove from the oven and serve the casserole as is or garnish with diced tomatoes and chopped fresh cilantro for added freshness and flavor.
Notes
- You can substitute cooked white rice if preferred, although brown rice adds a nuttier flavor and more fiber.
- For a spicier kick, add additional diced green chiles or a pinch of cayenne pepper.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding the cheese topping and baking.
- Use full fat or 2% Greek yogurt for the best creamy texture; fat-free versions may curdle when heated.
- This casserole can be prepared ahead of time and refrigerated before baking. Just add a few extra minutes to the baking time if the casserole is cold from the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Keywords: Green chile chicken casserole, chicken and rice casserole, baked chicken casserole, Mexican-inspired casserole, easy dinner recipe
