Green Chile Chicken and Rice Casserole
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
Directions
- 1
Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
- 2
Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
- 3
Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
- 4
Serve the casserole as is or top it with diced tomatoes and chopped cilantro.
Green Chile Chicken and Rice Casserole
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About this Recipe
Craving hearty, satisfying comfort food with a kick? This easy Green Chile Chicken and Rice Casserole delivers all the warmth and flavor of the Southwest, perfect for any weeknight meal that calls for something deeply comforting.
What makes this casserole truly shine is the thoughtful combination of fire roasted tomatoes and vibrant green chiles, creating a deep, complex base. Paired with creamy plain Greek yogurt and savory green enchilada sauce, it achieves a rich, luxurious texture without being overly heavy. The blend of chili powder, ground cumin, and dried oregano infuses every bite with authentic Southwestern character.
Prepare for a comforting dish that's both savory and subtly spiced, with tender shredded chicken and hearty brown rice baked into a cheesy, satisfying bake. The defrosted corn adds a touch of sweetness, beautifully balancing the mild heat from the chiles. You'll love how the golden, melted cheddar cheese crowns this casserole, promising a delightful texture with every scoop. This is an easy-to-make casserole that quickly comes together, making it ideal for busy evenings when you need a delicious and substantial meal without fuss.
This versatile Green Chile Chicken and Rice Casserole welcomes your personal touch. You can easily swap the cooked shredded chicken for cooked turkey or even plant-based protein for a vegetarian version. If you prefer a different grain, white rice can be used in place of brown rice. For an extra layer of flavor, consider adding a different type of cheese alongside the cheddar, like Monterey Jack or a Colby blend.
Serve this hearty casserole as a complete meal for a cozy family dinner or bring it to a potluck for a crowd-pleasing dish. A dollop of extra Greek yogurt or a sprinkle of fresh green onions and cilantro would make a lovely, vibrant garnish.