If you’re on the hunt for a cozy, crowd-pleasing dinner, look no further than this Green Chile Chicken and Rice Casserole. Packed with tender shredded chicken, creamy sauce, gooey cheese, and just the right touch of mild heat from green chiles, this dish effortlessly brings everyone to the table. Each bite is a perfect balance of creamy, cheesy comfort and Southwestern flair, making it a weeknight staple you’ll return to again and again.
Ingredients You’ll Need
The best part about this casserole is how it transforms simple, everyday ingredients into something truly special. Each component plays its own delicious role, building layers of flavor, creaminess, and just a hint of spice that makes Green Chile Chicken and Rice Casserole so irresistible.
- Cooked shredded chicken breast: Rotisserie chicken is a huge time-saver and adds tons of flavor and tenderness.
- Cooked white or brown rice: Use whichever you prefer; both soak up the creamy sauce beautifully and give a hearty base.
- Canned diced green chiles: These mild, tangy peppers infuse the casserole with signature Southwestern flavor without overwhelming heat.
- Cream of chicken soup: This classic shortcut delivers all the creamy richness with minimal effort.
- Sour cream: Adds a cool tang and extra creaminess that balances the spice and ties everything together.
- Milk: Loosens up the sauce just enough to keep the casserole perfectly moist.
- Shredded Monterey Jack or cheddar cheese: Melts into gooey goodness, with some saved for that golden, bubbly topping.
- Garlic powder: A pinch of this pantry staple brings an aromatic kick.
- Cumin: One of those little additions that deepens the Southwestern vibe.
- Salt and black pepper: To taste, because every casserole needs a little seasoning love.
- Chopped fresh cilantro (optional): A sprinkle at the end adds colorful freshness and a pop of herbal flavor.
How to Make Green Chile Chicken and Rice Casserole
Step 1: Preheat and Prep the Dish
Start by preheating your oven to 375°F (190°C). While the oven gets nice and hot, lightly grease a 9×13-inch baking dish with a bit of oil or nonstick spray. This quick step ensures your Green Chile Chicken and Rice Casserole lifts out perfectly, with no cheesy bits left behind.
Step 2: Mix the Casserole Filling
In a large mixing bowl, combine your shredded chicken, cooked rice, diced green chiles, cream of chicken soup, sour cream, milk, about 1 cup of the shredded cheese, garlic powder, cumin, and a generous pinch of salt and black pepper. Stir everything together until the chicken and rice are evenly coated in that creamy, cheesy sauce. Don’t be afraid to taste and adjust the seasoning at this stage—it’s your casserole!
Step 3: Assemble in the Baking Dish
Transfer the mixture into your prepared baking dish, using a spatula to spread it out evenly. This helps ensure that every scoop you serve has just the right blend of chicken, rice, and sauce. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top, promising a beautifully melted, golden finish.
Step 4: Bake Until Bubbling and Golden
Slide the casserole into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the cheese on top is melted, bubbly, and just starting to turn golden brown at the edges. The aroma filling your kitchen will be downright irresistible!
Step 5: Cool and Garnish
Let the casserole rest for a few minutes after taking it out of the oven. This brief cooling time allows the sauce to set slightly, making it easier to serve neat portions. If you love fresh flavors, sprinkle a handful of chopped cilantro over the top for a beautiful, tasty finish.
How to Serve Green Chile Chicken and Rice Casserole
Garnishes
Garnishing makes all the difference! A sprinkle of fresh cilantro brings color and a bright, herbal note that pairs perfectly with the creamy, cheesy casserole. If you like a little extra zing, add sliced green onions or a few diced tomatoes on top just before serving.
Side Dishes
This casserole is hearty enough to shine on its own, but it’s also wonderful alongside a crisp green salad or a medley of roasted vegetables. Warm tortillas or cornbread are also fantastic for soaking up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve Green Chile Chicken and Rice Casserole in individual ramekins or small cast-iron skillets at your next gathering. Or, try scooping it into warm tortillas for an easy casserole wrap—perfect for lunches or casual dinners!
Make Ahead and Storage
Storing Leftovers
Leftover Green Chile Chicken and Rice Casserole keeps beautifully in the fridge for up to 3 days. Just cover the baking dish tightly with foil or transfer portions to airtight containers to maintain that delicious creaminess.
Freezing
This casserole is a freezer superstar. Let it cool completely, then wrap tightly in plastic wrap and foil before freezing. It’ll keep well for up to 2 months—just thaw in the refrigerator overnight when you’re ready to reheat.
Reheating
To reheat, simply cover and bake the casserole at 350°F (175°C) until warmed through, about 20 to 25 minutes. For single servings, a quick zap in the microwave works great—just add a splash of milk if it looks a little dry.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a huge time-saver and infuses the Green Chile Chicken and Rice Casserole with extra flavor and tenderness.
How spicy is this casserole?
It’s mild and family-friendly, thanks to canned green chiles, which add flavor without overwhelming heat. If you want more kick, try adding a diced jalapeño or a pinch of cayenne.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day in advance, cover, and refrigerate. Just bake as directed when ready to serve, adding a few extra minutes if baking straight from the fridge.
Is it possible to make Green Chile Chicken and Rice Casserole gluten-free?
Definitely—just use a gluten-free cream of chicken soup and double-check that your other ingredients are gluten-free. The result is just as delicious!
What other vegetables can I add?
Corn, black beans, or sautéed onions all make fantastic additions to this casserole. Feel free to get creative and use up any veggies you have on hand for extra color and flavor.
Final Thoughts
If you’re looking for a meal that’s comforting, flavorful, and always a hit, give Green Chile Chicken and Rice Casserole a try. It’s a dish that brings everyone together, and you might just find it becomes a new weeknight favorite in your home!
Print
Green Chile Chicken and Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Green Chile Chicken and Rice Casserole is a comforting and flavorful Southwestern-inspired dish featuring tender shredded chicken, cooked rice, and diced green chiles combined in a creamy sauce with cheese and spices. Perfect for an easy weeknight meal, it bakes to a bubbly, cheesy finish with a hint of smoky cumin and garlic.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken breast
- 2 cups cooked white or brown rice
- 1 can (4 oz) diced green chiles
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded Monterey Jack or cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large mixing bowl, mix together the shredded chicken, cooked rice, diced green chiles, cream of chicken soup, sour cream, milk, 1 cup of shredded cheese, garlic powder, cumin, salt, and black pepper. Stir until all the ingredients are evenly combined.
- Assemble Casserole: Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top for a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the cheese on top has melted and turned golden brown.
- Serve and Garnish: Remove from the oven and allow the casserole to cool for a few minutes. Garnish with chopped fresh cilantro if desired, then serve warm.
Notes
- Use rotisserie chicken to save prep time without sacrificing flavor.
- Add black beans, corn, or sautéed onions for additional texture and taste.
- This casserole freezes well—make sure to cool completely before wrapping tightly and freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
