Description
Looking for a hearty, flavorful dinner that’s easy to make? Try Green Chile Chicken and Rice Casserole! This creamy, cheesy casserole is packed with tender chicken, fluffy rice, and zesty green chiles for a comforting meal the whole family will love. Perfect for busy weeknights, this dish is both filling and full of flavor!
Ingredients
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2 cups cooked chicken (shredded or diced)
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1 cup long-grain white rice (uncooked)
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1 can (4 oz) diced green chiles (mild or hot, depending on preference)
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1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a vegetarian version)
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1 cup sour cream
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1 cup shredded cheddar cheese (plus extra for topping)
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1/2 cup chicken broth (or water)
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1 small onion, chopped
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1 tsp garlic powder
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1/2 tsp ground cumin
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1/2 tsp paprika
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Salt and pepper to taste
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1 tbsp olive oil (for sautéing)
- Fresh cilantro (optional, for garnish)
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
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In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened.
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Add the cooked chicken to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
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In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, diced green chiles, garlic powder, cumin, paprika, salt, and pepper. Mix until smooth and well combined.
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Stir in the uncooked rice and the sautéed chicken and onion mixture, then transfer everything into the prepared casserole dish. Spread evenly.
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Cover with aluminum foil and bake for 30-35 minutes, or until the rice is tender and the casserole is bubbly.
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Remove the foil, sprinkle the shredded cheddar cheese on top, and return the casserole to the oven. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
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For a spicier version, use hot green chiles or add diced jalapeños to the mixture.
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You can substitute the chicken with cooked turkey, or use rotisserie chicken to save time.
- This casserole can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. Simply reheat in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
