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

Scale

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