Description
A creamy and comforting casserole made with tender shredded chicken, spicy green chiles, and fluffy rice baked to golden perfection. This hearty Southwestern-inspired dish combines savory flavors and melty Monterey Jack cheese for an easy family dinner that’s full of warmth and zest.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cooked rice
- 1 can (4 oz) diced green chiles
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1½ cups shredded Monterey Jack cheese
Seasonings
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to ensure it’s ready to cook the casserole evenly.
- Combine Ingredients: In a large mixing bowl, gently mix together the shredded chicken, cooked rice, diced green chiles, cream of chicken soup, sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of the shredded Monterey Jack cheese until well blended.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking, then transfer the mixture evenly into the dish.
- Add Cheese Topping: Sprinkle the remaining ½ cup of shredded Monterey Jack cheese evenly over the top of the casserole for a melty, golden crust.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
- Rest Before Serving: Remove from oven and let the casserole stand for 5 minutes to set, making it easier to serve and enjoy.
Notes
- Rotisserie chicken works great in this recipe for convenience and flavor.
- Add diced jalapeños if you prefer an extra kick of spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
