Green Chile Rotisserie Chicken Casserole
This green chile rotisserie chicken casserole features tender rotisserie chicken with lots of tender vegetables. The corn adds a nice pop of sweetness, while the rice helps absorb some of the flavors. A crunchy topping of crushed tortilla chips finishes off this comforting, Southwestern-inspired casserole.
Ingredients
- 4 cups shredded rotisserie chicken
- 3 cups cooked brown rice
- 2 medium poblano peppers, finely chopped
- 1 large red bell pepper, finely chopped
- 1 cup chopped zucchini
- 1 cup chopped summer squash
- 1 cup fresh corn kernels
- 1 (10.5 ounce) can 98%-fat-free cream of chicken soup
- ¾ cup whole-milk plain strained (Greek-style) yogurt
- ½ teaspoon ground pepper
- ⅛ teaspoon salt
- ¾ cup roughly crushed yellow corn tortilla chips
Directions
- 1
Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Combine chicken, rice, poblanos, bell pepper, zucchini, squash, corn, soup, yogurt, pepper and salt in a large bowl; stir until well combined. Transfer the mixture to the prepared baking dish; use a spatula to smooth the top.
- 2
Top the casserole evenly with tortilla chips. Cover the baking dish with foil. Bake until the vegetables are tender, about 40 minutes. Remove the foil and continue baking, uncovered, until the topping is golden brown and crispy, 15 to 20 minutes. Let rest for 5 minutes before serving.