Go Back
–+ servings
Green Chile Chicken and Rice Casserole

Savor the Comfort of Green Chile Chicken and Rice Casserole

This Green Chile Chicken and Rice Casserole is a wholesome dish that combines tender chicken, zesty green chiles, and creamy cheese for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: Southwest
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Green Onions Diced yellow onion can work well as a substitute.
  • 1 tablespoon Chili Powder Adjust according to your personal heat preference.
  • 1 teaspoon Ground Cumin No direct substitutes suggested for a deeper flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
  • 1 teaspoon Dried Oregano Italian seasoning is a suitable alternative.
  • to taste Kosher Salt
  • to taste Black Pepper
For the Main Ingredients
  • 2 cups Shredded Chicken Breasts Can swap with chicken thighs or pre-cooked rotisserie chicken.
  • 1 cup Cooked Brown Rice Can replace with white rice, quinoa, or cauliflower rice.
  • 1 can Canned Diced Green Chiles Choose mild or hot varieties as desired.
  • 1 can Fire Roasted Tomatoes Feel free to use regular diced tomatoes instead.
  • 1 cup Frozen Corn Fire-roasted corn will enhance the flavor.
For the Creamy Finish
  • 1 cup Green Enchilada Sauce Always double-check for gluten-free designation.
  • 1 cup Plain Greek Yogurt Can substitute with sour cream.
  • 1 cup Shredded Cheddar Cheese Feel free to swap with Monterey Jack or Pepper Jack.

Equipment

  • Oven-safe skillet

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and equipment, including a large, oven-safe skillet.
  2. In your preheated skillet, drizzle in about a tablespoon of olive oil over medium heat. Sauté the chopped green onions, chili powder, ground cumin, garlic powder, and dried oregano for about 2 minutes until the onions become translucent.
  3. Stir in the shredded chicken, cooked brown rice, canned diced green chiles, fire-roasted tomatoes, and frozen corn into the skillet. Mix everything thoroughly for 3-4 minutes until heated through.
  4. Sprinkle 1/4 cup of shredded cheddar cheese over the top. Stir gently until the cheese has melted.
  5. Remove the skillet from the heat and allow it to cool slightly before adding in the plain Greek yogurt. Stir it in carefully.
  6. Sprinkle the remaining shredded cheddar cheese over the top and place the skillet in the preheated oven. Bake for about 15 minutes, or until the cheese is bubbly and golden brown.
  7. Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with extra green onions and chopped cilantro if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For best results, add Greek yogurt only after removing from heat to keep it creamy.

Tried this recipe?

Let us know how it was!