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Green Chile Chicken and Rice Casserole Recipe

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3.8 from 63 reviews

This Green Chile Chicken and Rice Casserole is a comforting and flavorful one-pan dish featuring tender shredded chicken, brown rice, zesty green chiles, and a blend of Mexican-inspired spices. Topped with creamy Greek yogurt and melted cheddar cheese, this casserole is baked to perfection for a hearty and delicious meal perfect for weeknight dinners.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Vegetables & Aromatics

  • 3 green onions, sliced thin
  • 8 ounce can diced green chiles
  • 14 ounce can fire roasted tomatoes (drained)
  • 1/2 cup frozen corn (defrosted)

Meats & Dairy

  • 2 cups cooked shredded chicken breasts
  • 1/2 cup plain Greek yogurt (2% or full fat)
  • 3/4 cup shredded cheddar cheese (divided)

Grains

  • 2 cups cooked brown rice

Pantry & Spices

  • 2 teaspoons olive oil
  • 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
  • 3/4 cup green enchilada sauce

Instructions

  1. Preheat and sauté aromatics and spices: Preheat your oven to 350° F (175° C). Heat 2 teaspoons of olive oil in a large oven-safe skillet over medium heat. Add the sliced green onions along with chili powder, ground cumin, garlic powder, and dried oregano. Sauté the mixture for a couple of minutes until fragrant and the onions have softened.
  2. Combine main ingredients: To the skillet, add 2 cups of cooked shredded chicken breasts, 2 cups of cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted frozen corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Stir everything well until thoroughly combined. Season with kosher salt and freshly ground black pepper to your taste.
  3. Prepare for baking: Continue heating the skillet until the cheese starts to melt and the mixture is heated through. Remove the skillet from the heat and quickly stir in 1/2 cup of plain Greek yogurt, which adds creaminess and a slight tang. Then sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
  4. Bake the casserole: Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese topping is melted and bubbly and the casserole is thoroughly heated.
  5. Serve and garnish: Remove the casserole from the oven. Serve it warm as is or garnish it with diced tomatoes and chopped fresh cilantro for extra freshness and color.

Notes

  • Using cooked shredded chicken and rice ahead of time speeds up the preparation.
  • For added spice, consider adding chopped jalapeños or a dash of hot sauce.
  • Plain Greek yogurt adds creaminess without overpowering the flavors; choose 2% or full fat for best texture.
  • This casserole can be stored in the refrigerator for up to 3 days and reheated before serving.
  • Can be made dairy-free by omitting cheese and substituting dairy-free yogurt alternatives.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://ellarecipe.com/green-chile-chicken-and-rice-casserole-recipe/