If you love bold, cheesy, and comforting meals, then this Green Chile Chicken and Rice Casserole is for you! With tender shredded chicken, fire-roasted tomatoes, green chiles, and gooey melted cheese, it’s packed with zesty flavors that make every bite irresistible. Plus, it’s easy to prepare and can be made in just 40 minutes—perfect for busy weeknights!
This casserole is versatile, customizable, and meal-prep friendly. Whether you serve it as a main dish or a side, it’s a crowd-pleaser that delivers comfort food satisfaction with a spicy twist!
Why You’ll Love This Recipe
✅ Quick & Easy – Just 15 minutes of prep and 25 minutes in the oven!
✅ One-Skillet Meal – Fewer dishes, more flavor!
✅ Healthy & Hearty – Packed with lean protein, whole grains, and fiber.
✅ Family-Friendly – Mildly spicy and super cheesy—kids love it!
✅ Great for Meal Prep – Reheats well for delicious leftovers.
This dish is the perfect year-round meal with a blend of Southwest flavors that make it a comforting winter dish or a fresh summer favorite using seasonal ingredients!
Ingredients You’ll Need
This recipe uses simple pantry staples with big flavors!
For the Casserole:
🥄 2 teaspoons olive oil – For sautéing the spices and onions.
🧅 3 green onions, sliced thin – Adds mild onion flavor.
🌶️ 1 teaspoon chili powder – Brings warmth and mild heat.
🌿 ½ teaspoon ground cumin – Adds depth and earthy notes.
🧄 ½ teaspoon garlic powder – A must-have for extra savoriness.
🍃 ½ teaspoon dried oregano – Enhances the flavors with a hint of freshness.
🧂 Kosher salt & black pepper – To season the dish perfectly.
🍗 2 cups cooked shredded chicken – Use rotisserie, poached, or leftover chicken.
🍚 2 cups cooked brown rice – Adds fiber and whole grains. You can use white rice if preferred.
🌶️ 8 oz. can diced green chiles – The key ingredient for a mild but flavorful spice!
🍅 14 oz. can fire-roasted tomatoes, drained – Brings in a smoky, tangy bite.
🌽 ½ cup frozen corn, defrosted – Adds natural sweetness and texture.
🧀 ¾ cup shredded cheddar cheese (divided) – Melts beautifully into the casserole.
🍃 ¾ cup green enchilada sauce – Brings tanginess and richness.
🥄 ½ cup plain Greek yogurt (2% or full-fat recommended) – Adds creaminess without extra fat.
Optional Toppings:
🌿 Fresh cilantro, diced tomatoes, avocado slices, lime wedges, or extra cheese.
How to Make Green Chile Chicken and Rice Casserole
This simple, one-skillet recipe comes together in just a few steps!
Step 1: Preheat & Sauté
Preheat your oven to 350°F (175°C). Heat olive oil in a large, oven-safe skillet over medium heat. Add the green onions, chili powder, cumin, garlic powder, oregano, salt, and pepper, and sauté for 2-3 minutes until fragrant.
Step 2: Mix in the Main Ingredients
Add the shredded chicken, cooked rice, diced green chiles, fire-roasted tomatoes, corn, and green enchilada sauce to the skillet. Stir well until everything is evenly coated.
Sprinkle ¼ cup of shredded cheese into the mixture and stir until melted.
Step 3: Stir in the Greek Yogurt
Remove the skillet from heat and quickly stir in Greek yogurt to make the casserole extra creamy.
Step 4: Add the Final Cheese Layer & Bake
Top the casserole with the remaining ½ cup of shredded cheese, then transfer the skillet to the oven.
Bake for 15 minutes or until the cheese is melted and bubbly.
Step 5: Serve & Enjoy!
Garnish with fresh cilantro, diced tomatoes, or extra cheese. Serve hot and enjoy!
Serving Suggestions & Pairings
This casserole is a full meal on its own, but here are some great ways to serve it:
🌮 As a Filling – Use it inside tacos, burritos, or enchiladas!
🥑 With Guacamole – A fresh, creamy contrast to the cheesy, spicy flavors.
🥗 With a Side Salad – Serve with a crisp green salad for balance.
🌽 With Cornbread – The sweetness of cornbread pairs perfectly with the spicy chiles!
Make-Ahead & Storage Tips
This Green Chile Chicken and Rice Casserole is great for meal prep!
- To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze: Let the casserole cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Recipe Variations & Customizations
Make this dish your own with these fun variations:
🌱 Make It Vegetarian – Swap the chicken for black beans, pinto beans, or tofu.
🌮 Spicier Version – Add extra chili powder, cayenne, or diced jalapeños.
🧀 Extra Cheesy – Use pepper jack or Monterey Jack for a richer, cheesier casserole.
🌾 Lower-Carb Option – Swap rice for cauliflower rice to make it keto-friendly!
Frequently Asked Questions (FAQs)
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken makes this dish extra easy since it’s already cooked and shredded.
2. What kind of rice works best?
You can use brown rice, white rice, or even quinoa for a different texture.
3. Can I use fresh green chiles instead of canned?
Absolutely! If you have access to fresh Hatch chiles, roast, peel, and dice them before adding.
4. Can I make this in advance?
Yes! Assemble the casserole, cover it, and refrigerate overnight. Bake when ready!
Final Thoughts
This Green Chile Chicken and Rice Casserole is the perfect blend of creamy, cheesy, and spicy with a hearty, satisfying texture. It’s easy to make, meal-prep friendly, and loaded with bold flavors. Whether you’re looking for a quick weeknight meal, a dish for a potluck, or a comforting dinner, this casserole will quickly become a family favorite!
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🌶️ Green Chile Chicken & Rice Casserole – A Family Favorite!
- Total Time: 40 minutes
- Yield: 5 1x
Description
Looking for a cozy, flavor-packed meal that’s quick and easy to make? This Green Chile Chicken & Rice Casserole is the perfect balance of creamy, cheesy, and slightly spicy goodness. Loaded with green chiles, fire-roasted tomatoes, and melty cheddar, this dish will become a regular on your dinner table. Serve it as-is or top it with fresh tomatoes and cilantro for extra freshness! 🍽️✨
Ingredients
- 2 tsp olive oil
- 3 green onions, sliced thin
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- Kosher salt & black pepper (to taste)
- 2 cups cooked, shredded chicken
- 2 cups cooked brown rice
- 1 (8 oz) can diced green chiles
- 1 (14 oz) can fire-roasted tomatoes, drained
- ½ cup frozen corn, defrosted
- ¾ cup green enchilada sauce
- ½ cup plain Greek yogurt (2% or full fat works best)
- ¾ cup shredded cheddar cheese, divided
Instructions
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Sauté the aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add green onions and spices and sauté for 2 minutes.
3️⃣ Mix it all together: Add shredded chicken, cooked rice, green chiles, fire-roasted tomatoes, corn, enchilada sauce, and ¼ cup of cheese. Stir until combined and season with salt & pepper.
4️⃣ Add the creamy touch: Once the cheese melts and everything is heated through, remove from heat and stir in the Greek yogurt.
5️⃣ Bake to perfection: Top with remaining cheese and bake for 15 minutes, or until cheese is melted and casserole is hot.
6️⃣ Serve & Enjoy! Garnish with diced tomatoes & cilantro if desired.
Notes
✔ Want it extra creamy? Swap Greek yogurt for sour cream.
✔ Spice it up! Add diced jalapeños or extra chili powder.
✔ Make it a meal prep winner! This reheats beautifully, so it’s great for leftovers!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 per serving
- Sugar: 7g per serving
- Fat: 13g per serving
- Carbohydrates: 34g per serving
- Fiber: 5g per serving
- Protein: 26g per serving