Green Chile Chicken and Rice Casserole Recipe
Introduction
This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish perfect for weeknight dinners. Combining tender chicken, spicy green chiles, and hearty brown rice, it’s a satisfying meal with a creamy, cheesy finish.
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
- Step 1: Preheat the oven to 350° F. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced green onions along with chili powder, cumin, garlic powder, and oregano. 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 shredded cheddar cheese. Mix until well combined. Season with salt and pepper to taste.
- Step 3: Allow the cheese to melt and the mixture to heat through. Remove the skillet from heat and stir in the Greek yogurt quickly to combine.
- Step 4: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake the casserole in the oven for about 15 minutes, or until the cheese is fully melted and the casserole is heated through.
- Step 5: Serve the casserole as is or garnish with diced tomatoes and chopped cilantro for a fresh finish.
Tips & Variations
- Substitute the brown rice with quinoa or white rice according to your preference.
- Use rotisserie chicken to save time on preparation.
- Add diced jalapeños if you prefer more heat in your casserole.
- For a dairy-free option, replace Greek yogurt and cheddar cheese with suitable non-dairy alternatives.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This casserole can also be frozen; thaw overnight in the refrigerator before 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 in advance and refrigerate it for up to 24 hours before baking. Just add the Greek yogurt and cheese right before baking for the best texture.
What can I serve with this casserole?
This dish pairs well with a simple green salad, avocado slices, or a side of steamed vegetables to add freshness and balance.
PrintGreen Chile Chicken and Rice Casserole Recipe
This Green Chile Chicken and Rice Casserole is a comforting and flavorful one-dish meal packed with tender shredded chicken, wholesome brown rice, and a spicy kick from green chilies and enchilada sauce. It combines spices, fresh green onions, and creamy Greek yogurt for a rich texture, all baked to perfection with melted cheddar cheese on top. Perfect for a cozy dinner that’s both hearty and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American Southwestern
- Diet: Gluten Free
Ingredients
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
Sauce and Toppings
- 3/4 cup green enchilada sauce
- 1/2 cup plain Greek yogurt (2% or full fat preferred)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté: Preheat your oven to 350°F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced green onions along with the chili powder, ground cumin, garlic powder, dried oregano, salt, and pepper. Sauté for a couple of minutes until the onions are softened and the spices are 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 thoroughly until well combined. Adjust seasoning with salt and pepper as needed.
- Heat and Incorporate Yogurt: Continue to cook over medium heat until the cheese melts and the mixture is heated through, stirring occasionally. Remove the skillet from heat and quickly stir in the Greek yogurt, which will add creaminess and a tangy flavor without cooking the yogurt.
- Bake the Casserole: Sprinkle the remaining 1/2 cup 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 is fully melted and bubbly and the casserole is hot throughout.
- Serve: Once baked, serve the casserole warm right from the skillet, optionally topping it with diced tomatoes and chopped cilantro for extra freshness and color.
Notes
- Use cooked shredded chicken and brown rice from leftovers or prepare in advance to save time.
- Greek yogurt adds creaminess without extra calories and can be substituted with sour cream if preferred.
- Adjust the amount of chili powder and green chiles based on your preferred spice level.
- This casserole can be made ahead of time and refrigerated; just reheat thoroughly before serving.
- For a spicier variation, add diced jalapeños or a dash of cayenne pepper.
Keywords: green chile chicken casserole, chicken and rice casserole, easy casserole recipes, southwestern casserole, baked chicken casserole
