Name: Green Chile Chicken and Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 cups cooked chicken (shredded or diced); 1 cup long-grain white rice (uncooked); 1 can (4 oz) diced green chiles (mild or hot, depending on preference); 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version); 1 cup sour cream; 1 cup shredded cheddar cheese (plus extra for topping); 1/2 cup chicken broth (or water); 1 small onion, chopped; 1 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp paprika; Salt and pepper to taste; 1 tbsp olive oil (for sautéing); Fresh cilantro (optional, for garnish)

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Green Chile Chicken and Rice Casserole is a comforting, flavorful dish made with tender chicken, seasoned rice, and a creamy green chile sauce. This easy-to-make casserole combines the heat of green chiles with the richness of cheese and cream, creating a perfect balance of savory, spicy, and cheesy goodness.

Why You’ll Love This Recipe

This Green Chile Chicken and Rice Casserole is the ultimate one-pan meal. It’s creamy, cheesy, and full of flavor with the added kick of green chiles, making it a comforting dish that’s sure to please the whole family. The combination of chicken, rice, and cheese creates a hearty, satisfying meal, and it’s easy to prepare with minimal ingredients. Whether you’re feeding a crowd or prepping for leftovers, this casserole is a delicious, go-to weeknight dinner!

Green Chile Chicken and Rice Casserole

Ingredients

1 lb chicken breast or thighs, cooked and shredded
1 1/2 cups long-grain white rice (uncooked)
1 can (4 oz) diced green chiles (mild or hot, depending on your spice preference)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 1/2 cups shredded cheddar cheese (plus extra for topping)
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
1 tablespoon olive oil or butter (for greasing the baking dish)
Fresh cilantro, chopped (for garnish, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: If you haven’t already, cook and shred the chicken. You can poach, grill, or sauté the chicken, then shred it using two forks.
Prepare the Casserole Mixture: In a large mixing bowl, combine the shredded chicken, uncooked rice, diced green chiles, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, cumin, and salt and pepper. Stir well until everything is evenly combined.
Assemble the Casserole: Grease a 9×13-inch baking dish with olive oil or butter. Pour the chicken and rice mixture into the prepared baking dish, spreading it evenly.
Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is hot throughout.
Serve: Once the casserole is baked, remove it from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro, if desired, and serve hot.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Spicy Green Chile Chicken and Rice Casserole: Use hot green chiles or add a chopped jalapeño to the casserole mixture for an extra spicy kick.
Vegetarian Version: Omit the chicken and replace it with black beans, corn, or a mix of vegetables like bell peppers and zucchini for a vegetarian option.
Mexican-Inspired Version: Add a layer of crushed tortilla chips on top of the casserole before baking for a crunchy, Mexican-inspired topping.
Add More Cheese: Mix in a variety of cheeses like Monterey Jack, Pepper Jack, or a Mexican cheese blend for a richer, cheesier casserole.
Low-Carb Option: Use cauliflower rice instead of regular rice for a lower-carb version of this dish.

Storage/Reheating

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. To bake from frozen, let it thaw overnight in the fridge, then bake at 375°F for 45-55 minutes, until hot and bubbly.
Reheating: Reheat in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, depending on your microwave.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but you’ll need to increase the cooking time. Be sure to cook the brown rice partially before adding it to the casserole to ensure it cooks properly.

2. Can I use frozen chicken for this recipe?

Yes, frozen chicken can be used, but be sure to cook and shred it first. It may take longer to cook, so ensure it reaches 165°F internally before shredding.

3. Can I make this casserole without sour cream?

Yes, you can substitute sour cream with plain Greek yogurt or heavy cream for a similar creamy texture.

4. Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it tightly, and refrigerate it overnight. Just add an extra 5–10 minutes to the baking time if you bake it cold from the fridge.

5. Can I use a different cheese?

Absolutely! You can swap cheddar cheese for any of your favorites, such as mozzarella, Monterrey Jack, or a Mexican cheese blend.

6. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it does not contain any wheat-based ingredients. Just make sure that the cream of chicken soup and any other packaged ingredients are labeled gluten-free.

7. Can I use leftover chicken for this casserole?

Yes, leftover cooked chicken works perfectly in this recipe. Just shred it and incorporate it into the casserole mixture.

8. Can I add more vegetables to the casserole?

Yes, you can add vegetables like corn, peas, bell peppers, or even spinach for added nutrition and color.

9. Can I make this casserole in a smaller dish?

Yes, if you’re serving a smaller crowd, you can halve the recipe and bake it in an 8×8-inch baking dish. The cooking time may be slightly shorter, so keep an eye on it.

10. How can I make this casserole spicier?

You can add chopped jalapeños, hot green chiles, or a sprinkle of cayenne pepper to the casserole mixture for extra heat.

Conclusion

Green Chile Chicken and Rice Casserole is a cozy, comforting dish that’s easy to make and full of bold flavors. The combination of tender chicken, creamy green chile sauce, and cheesy goodness creates a satisfying meal the whole family will love. Whether you’re looking for a weeknight dinner or a dish to prep ahead for busy days, this casserole is a winner every time!