Green Chile Chicken and Rice Casserole Recipe
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.
- 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
