Green 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
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
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
