Green Chile Chicken and Rice Casserole Recipe
This Green Chile Chicken and Rice Casserole is a hearty, flavorful one-pan meal combining tender shredded chicken, brown rice, spicy green chiles, and fire-roasted tomatoes. Enhanced with warm spices and creamy Greek yogurt, then topped with melted cheddar cheese, this casserole is perfect for an easy weeknight dinner that delivers bold Southwestern flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 3 green onions, sliced thin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts
- 2 cups cooked brown rice
- 8 ounce can diced green chiles
- 14 ounce can fire roasted tomatoes, drained
- 1/2 cup frozen corn, defrosted
- 3/4 cup green enchilada sauce
- 1/2 cup plain Greek yogurt (2% or full fat recommended)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté: Preheat your oven to 350°F (180°C). Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced green onions along with chili powder, ground cumin, garlic powder, dried oregano, salt, and pepper. Sauté for a couple of minutes until the onions soften and the spices release their aroma.
- Combine Ingredients: Stir in the cooked shredded chicken, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix everything thoroughly to combine all flavors evenly. Adjust salt and pepper to your taste.
- Melt Cheese and Incorporate Yogurt: Continue cooking on the stovetop until the cheese has melted and the mixture is heated through. Remove the skillet from heat and quickly stir in the Greek yogurt, folding it in to create a creamy texture without curdling.
- Bake the Casserole: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. Place the skillet in the preheated oven and bake for about 15 minutes, or until the cheese topping is melted and bubbly and the casserole is heated throughout.
- Serve and Garnish: Once baked, remove the casserole from the oven. Serve warm as is, or add fresh diced tomatoes and chopped cilantro on top for a fresh finish and extra flavor.
Notes
- You can substitute cooked white rice for brown rice if preferred.
- Use full-fat Greek yogurt to prevent curdling and add richness.
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding the final cheese topping and baking.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To add more heat, consider adding chopped jalapeños or hot sauce.
