Introduction

Green Chile Chicken and Rice Casserole is a flavorful, comforting dish that combines shredded chicken, tender brown rice, and a zesty blend of green chiles and spices. It’s an easy skillet meal perfect for weeknights or meal prep, delivering a satisfying mix of textures and bold Southwestern flavors.

A round black pan filled with a layered rice dish that has a mix of orange, yellow, and light brown colors, with red and green bits of vegetables scattered throughout. The dish looks soft and a bit fluffy with visible grains of rice and chopped ingredients mixed evenly on top. The pan sits on a white cloth on a white marbled surface. A dark bottle is placed near the pan on the side. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions along with the chili powder, cumin, garlic powder, and oregano. Sauté for a couple of minutes until fragrant and softened.
Step 2: Stir in the shredded chicken, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the cheddar cheese. Mix well to combine all ingredients evenly. Season with salt and pepper to taste.
Step 3: Continue cooking over medium heat until the cheese melts and the mixture is heated through. Remove the skillet from the heat and immediately stir in the Greek yogurt until fully incorporated.
Step 4: Sprinkle the remaining cheddar cheese evenly over the top of the casserole. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese is melted and the casserole is piping hot throughout.
Step 5: Remove from the oven and serve as is, or garnish with diced tomatoes and chopped cilantro for an extra fresh touch.

Tips & Variations

For spicier flavor, add a diced jalapeño or use hot green chiles instead of mild.
Substitute white rice or cauliflower rice to adjust the texture and carb content.
Use shredded rotisserie chicken to save time and add extra flavor.
Top with sliced avocado or a squeeze of lime for added creaminess and brightness.
If you don’t have Greek yogurt, sour cream is a good alternative to maintain creaminess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. The casserole may thicken as it cools; adding a splash of broth or water before reheating can help loosen it.

How to Serve

A large round black pan filled with a colorful mixture of cooked rice and small chopped vegetables. The top layer has an even mix of orange rice grains with small pieces of red and green bell peppers and some bits of green herbs scattered throughout. The mixture looks soft and slightly moist with small chunks of meat or chicken mixed in. The pan is placed on a white cloth on a white marbled surface, and a dark brown bottle with a blue label is partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole mixture in advance and store it in the refrigerator before baking. Bake it when you’re ready, adding extra time if baking from chilled.

Can I use canned chicken instead of cooked chicken breasts?

While cooked shredded chicken breasts provide the best texture and flavor, canned chicken can be used in a pinch. Drain it well and adjust seasoning as canned chicken is often saltier.

Green Chile Chicken and Rice Casserole Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

This Green Chile Chicken and Rice Casserole is a flavorful, hearty dish perfect for a comforting weeknight dinner. It combines tender shredded chicken, brown rice, and a blend of green chiles, fire-roasted tomatoes, and enchilada sauce, all topped with melty cheddar cheese and creamy Greek yogurt for added richness. Baked to perfection, this casserole is spicy, creamy, and packed with protein and fiber.

Author: Ella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Casserole
Method: Baking
Cuisine: American Southwestern
Diet: Low Fat

Ingredients

Scale

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

Instructions

Preheat and Sauté: Preheat your oven to 350° F. Heat the olive oil in a large oven-safe skillet 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 few minutes until the onions are softened and the spices are fragrant.
Combine Ingredients: Add cooked shredded chicken, cooked brown rice, diced green chiles, drained fire-roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese to the skillet. Stir everything together until well combined. Adjust seasoning with salt and pepper to taste.
Melt Cheese and Add Yogurt: Continue cooking just until the cheese melts and the casserole is heated through. Remove the skillet from heat and quickly stir in the Greek yogurt to add a creamy texture without curdling.
Bake the Casserole: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese topping is melted and bubbly, and the casserole is hot throughout.
Serve and Garnish: Serve the casserole straight from the skillet, or garnish with diced fresh tomatoes and chopped cilantro for extra freshness and color.

Notes

For best results, use freshly cooked chicken and rice to maintain texture.
If you prefer a milder dish, reduce the amount of green chiles or enchilada sauce.
Substitute Greek yogurt with sour cream if desired, but Greek yogurt adds a healthier creamy element.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
This casserole is freezer-friendly; cover tightly and freeze for up to 2 months.

Keywords: green chile chicken casserole, chicken and rice, baked casserole, enchilada sauce recipe, Tex-Mex casserole, healthy chicken casserole