Green Chile Chicken and Rice Casserole Recipe
If you’re searching for a comforting, flavorful dish that feels like a warm hug on a plate, look no further than this Green Chile Chicken and Rice Casserole. It brings together tender shredded chicken, wholesome brown rice, and the vibrant kick of green chiles and fire-roasted tomatoes—all cozying up in a creamy, cheesy embrace. Every bite bursts with southwestern charm, making it the kind of meal you’ll want to make again and again. Whether it’s a weeknight dinner or a cozy gathering, this casserole is pure comfort food magic.
Ingredients You’ll Need
Don’t let the list intimidate you; these simple ingredients come together effortlessly and each one plays a crucial role in delivering that perfect balance of flavor, texture, and color. From the fresh zing of green onions to the smoky depth of chili powder, you’ll taste the heart of this dish in every spoonful.
- Olive oil: Provides the perfect base for sautéing and adds a subtle richness.
- Green onions: Add a fresh, mild onion flavor and a pop of green color.
- Chili powder: Brings smoky warmth that defines the casserole’s southwestern flair.
- Ground cumin: Adds earthy, aromatic notes that enhance the spice blend.
- Garlic powder: Gives a subtle garlicky depth without overpowering.
- Dried oregano: Offers a hint of herbal brightness to balance the spices.
- Kosher salt and fresh ground black pepper: Essential seasonings to bring every flavor together.
- Cooked shredded chicken breasts: The star protein—tender and versatile.
- Cooked brown rice: Provides hearty texture and wholesome goodness.
- Diced green chiles (8 oz can): Adds a lively, slightly tangy heat.
- Fire roasted tomatoes (14 oz can, drained): Bring smokiness and a hint of sweetness.
- Frozen corn (1/2 cup, defrosted): Adds subtle sweetness and a little crunch.
- Green enchilada sauce (3/4 cup): Ties everything together with a tangy, creamy finish.
- Plain Greek yogurt (1/2 cup, 2% or full fat): Introduces creaminess and a slight tang for balance.
- Shredded cheddar cheese (3/4 cup, divided): Melts beautifully for a cheesy topping and melty pockets inside.
How to Make Green Chile Chicken and Rice Casserole
Step 1: Sauté Aromatics and Spices
Start by heating the olive oil in a large oven-safe skillet over medium heat. Toss in the sliced green onions and sprinkle in the chili powder, cumin, garlic powder, and oregano. Sautéing these together for a couple of minutes releases their fragrant oils and sets the flavor foundation.
Step 2: Combine Chicken, Rice, and Veggies
Next, stir in the shredded chicken, cooked brown rice, diced green chiles, fire roasted tomatoes, defrosted corn, and a portion of the cheddar cheese. Add the green enchilada sauce and mix everything thoroughly. Taste and adjust with salt and freshly ground black pepper as needed. This step is where the medley of textures and flavors truly starts to meld.
Step 3: Melt Cheese and Add Greek Yogurt
Let the mixture heat through until the cheese begins to melt, stirring occasionally to ensure even heat distribution. Then, remove the skillet from the heat and quickly blend in the Greek yogurt. This adds a silky creaminess that perks up the casserole without overwhelming the spices.
Step 4: Bake and Finish with Cheese
Sprinkle the remaining cheddar cheese evenly over the top, then slide the skillet into your preheated 350° F oven. Bake for about 15 minutes or until the cheese topping is melted, bubbly, and golden. This final bake creates that irresistible casserole crust everyone loves.
How to Serve Green Chile Chicken and Rice Casserole
Garnishes
While this casserole is amazing on its own, fresh garnishes like diced tomatoes and chopped cilantro add a fresh burst of color and flavor that brightens every bite. A dollop of sour cream or additional green enchilada sauce can also add a lovely cooling contrast to the spiced casserole.
Side Dishes
Pair your Green Chile Chicken and Rice Casserole with simple sides such as a crisp green salad or a bowl of black beans and rice for a well-rounded, satisfying meal. Roasted vegetables or even a serving of warm tortillas can help round out the feast perfectly.
Creative Ways to Present
For casual dinners, serve the casserole straight from the skillet for rustic charm. If you want to impress guests, spoon portions into individual ramekins, topping each with a bit of fresh avocado or sliced jalapeños. A sprinkle of toasted pumpkin seeds can also add a fun texture contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into airtight containers and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful.
Freezing
This Green Chile Chicken and Rice Casserole freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. To avoid freezer burn, cover tightly to keep all that cheesy goodness intact.
Reheating
Defrost frozen casserole overnight in the fridge, then reheat in a 350° F oven until warmed through and bubbly, about 20-25 minutes. If reheating from the fridge, microwave in intervals or warm in the oven, covering to retain moisture and prevent drying out.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice will work fine, though brown rice adds nuttier flavor and chewier texture that complements the spices and chicken nicely.
Is this dish very spicy?
The heat is mild to moderate thanks to the green chiles and chili powder; if you prefer more spice, you can add chopped fresh jalapeños or a pinch of cayenne pepper.
Can I make this casserole vegetarian?
Yes! Replace the shredded chicken with cooked black beans or a mix of sautéed vegetables like zucchini and mushrooms to keep the hearty texture and flavor profile.
What can I substitute for Greek yogurt?
Sour cream or a creamy crema also work well to add tang and creaminess, though Greek yogurt keeps the dish lighter and adds protein.
Can I prepare this casserole ahead of time and bake later?
Definitely. Assemble everything in the skillet, cover, and refrigerate for up to 24 hours before baking—just add a few extra minutes to the bake time if baking straight from chilled.
Final Thoughts
Once you try this Green Chile Chicken and Rice Casserole, it’s bound to become a staple in your recipe collection. It’s the kind of dish that feels homemade and heartwarming but comes together without fuss. So gather your ingredients, preheat that oven, and get ready to enjoy a fabulous meal filled with layers of flavor, texture, and cheer. Your taste buds will thank you!
Print
Green Chile Chicken and Rice Casserole Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and comforting Green Chile Chicken and Rice Casserole featuring tender shredded chicken, nutritious brown rice, fire roasted tomatoes, and a blend of green chiles with southwestern spices, all topped with melted cheddar cheese and creamy Greek yogurt for a deliciously creamy texture.
Ingredients
Base Ingredients
- 2 teaspoons olive oil
- 3 green onions, sliced thin
- 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
Spices and Sauces
- 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
Dairy and Cheese
- 1/2 cup plain Greek yogurt (2% or full fat recommended)
- 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 thinly sliced green onions and spices (chili powder, cumin, garlic powder, oregano). Sauté for a couple of minutes until fragrant and the onions soften.
- Combine Ingredients: Stir in 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. Mix everything thoroughly so the flavors blend well. Season with kosher salt and freshly ground black pepper according to your taste.
- Heat Through and Add Yogurt: Continue cooking until the cheese melts and the mixture is heated thoroughly. Remove the skillet from the heat and quickly fold in the plain Greek yogurt to add creaminess without curdling.
- Bake and Serve: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the casserole. Transfer to the oven and bake for about 15 minutes or until the cheese is fully melted and the casserole is hot throughout. Serve as is or garnish with diced tomatoes and chopped cilantro if desired.
Notes
- Use full-fat Greek yogurt for a richer, creamier texture; low-fat also works but may be less creamy.
- Feel free to substitute cooked white rice instead of brown rice for a softer texture.
- If you prefer more heat, add chopped jalapeños or hot sauce to the mixture.
- This casserole can be prepared ahead and refrigerated; reheat in the oven until warmed through.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking, Sautéing
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: green chile chicken casserole, chicken and rice casserole, southwestern casserole, easy chicken dinner, baked chicken casserole
