Green Chile Chicken and Rice Casserole Recipe
Introduction
This Green Chile Chicken and Rice Casserole is a flavorful, comforting dish that combines tender chicken, zesty green chiles, and hearty brown rice. Perfect for a weeknight dinner, it’s easy to prepare and packed with southwestern-inspired spices.
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 your oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced green onions and spices—chili powder, cumin, garlic powder, and 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 all the ingredients evenly. Season with kosher salt and fresh ground black pepper to taste.
- Step 3: Let the cheese melt and the mixture heat through on the stove. Remove the skillet from the heat and quickly fold in the plain Greek yogurt. Sprinkle the remaining cheese evenly over the top.
- Step 4: Bake the casserole in the oven for about 15 minutes, or until the cheese is melted and the dish is hot throughout. Once done, serve warm as is, or garnish with diced tomatoes and chopped cilantro to add freshness.
Tips & Variations
- Use rotisserie chicken to save time and add extra flavor.
- Substitute cooked white rice or cauliflower rice for brown rice depending on your preference.
- Add black beans or diced bell peppers for more texture and nutrition.
- Top with avocado slices or a squeeze of lime for a bright finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best results, cover with foil when reheating in the oven to keep the casserole moist.
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 before baking and store it covered in the refrigerator for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.
Can I freeze this dish?
This casserole freezes well. Cool it completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
PrintGreen Chile Chicken and Rice Casserole Recipe
A flavorful Green Chile Chicken and Rice Casserole combining tender shredded chicken, nutritious brown rice, and a zesty blend of green chiles, fire roasted tomatoes, and enchilada sauce, topped with creamy Greek yogurt and melted cheddar cheese, perfect for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
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
- 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
Dairy
- 1/2 cup plain Greek yogurt (2% or full fat)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté Aromatics: 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 chili powder, ground cumin, garlic powder, and dried oregano. Sauté for a couple of minutes until fragrant and the onions soften.
- Mix 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 the shredded cheddar cheese to the skillet. Stir everything together thoroughly until well combined. Season with kosher salt and freshly ground black pepper according to taste.
- Heat Through and Add Yogurt: Continue to cook the mixture on medium heat until the cheese melts and the casserole is heated through. Remove the skillet from the heat and quickly stir in the plain Greek yogurt to add creaminess to the dish.
- Bake to Finish: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole. Place the skillet in the preheated oven and bake for about 15 minutes or until the cheese on top is fully melted and the casserole is hot throughout.
- Serve and Garnish: Serve the casserole warm as is or garnish with diced tomatoes and chopped cilantro for added freshness and color.
Notes
- For best flavor, use freshly cooked chicken breasts and brown rice.
- If you prefer, substitute full fat Greek yogurt for extra creaminess.
- Defrost frozen corn before adding to ensure even cooking.
- This dish can be made ahead and refrigerated; reheat in the oven before serving.
- To make it spicier, add additional chili powder or diced jalapeños.
Keywords: green chile chicken casserole, chicken and rice casserole, enchilada casserole, baked chicken casserole, Mexican chicken casserole
