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

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: 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