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Green Chile Chicken and Rice Casserole Recipe

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4.3 from 12 reviews

This Green Chile Chicken and Rice Casserole is a comforting, flavorful dish combining tender shredded chicken, brown rice, and a medley of Southwestern spices and ingredients. The casserole is made in one skillet, featuring sautéed green onions, green chiles, fire roasted tomatoes, and enchilada sauce, all topped with cheddar cheese and creamy Greek yogurt for a rich finish. Perfect for an easy weeknight dinner, this recipe delivers a balanced, hearty meal inspired by Tex-Mex flavors.

  • Total Time: 40 minutes
  • Yield: 5 servings

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 Components

  • 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

Toppings

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

Instructions

  1. Preheat and sauté: Preheat your oven to 350°F (175°C). 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, dried oregano, salt, and pepper. Sauté this mixture for a couple of minutes until the onions soften and the spices become fragrant.
  2. Combine main ingredients: To the skillet, 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. Stir all the ingredients thoroughly so they are well combined. Adjust seasoning with additional salt and pepper if needed.
  3. Melt cheese and incorporate yogurt: Continue cooking the mixture on medium heat until the cheese melts and the casserole is heated through. Once heated, remove the skillet from the heat. Quickly stir in the plain Greek yogurt to add creaminess without curdling. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of the casserole.
  4. Bake the casserole: Place the skillet in the preheated oven and bake for about 15 minutes, or until the top cheese layer is fully melted and bubbly, and the casserole is hot throughout.
  5. Serve: Remove the casserole from the oven and let it cool slightly before serving. You can enjoy it as is or garnish with diced fresh tomatoes and chopped cilantro for added freshness and color.

Notes

  • Use cooked chicken and rice prepared in advance to save time.
  • For extra heat, add some chopped jalapeños or a pinch of cayenne pepper.
  • Substitute cheddar cheese with Monterey Jack or pepper jack cheese for a different flavor profile.
  • Greek yogurt adds creaminess and tang; use full-fat for a richer texture.
  • Serve with a side of avocado slices or a leafy green salad for a balanced meal.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Tex-Mex

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