Introduction

This Green Chile Chicken and Rice Casserole is a comforting and flavorful dish perfect for a cozy weeknight dinner. It combines tender shredded chicken, spicy green chiles, and hearty brown rice with a creamy, cheesy sauce. The result is a satisfying meal that’s easy to prepare and sure to become a favorite.

The dish features a layered mix in a white bowl, showing rice mixed with bits of red and green vegetables, all covered unevenly with melted cheese layers in orange and white colors. There are fresh chopped green onions scattered on top with tiny green herb sprinkles, making the colors pop. A wooden spatula is lifting a portion from the left side, revealing the thick, creamy texture beneath the cheese. The whole scene sits on a white marbled surface that contrasts softly with the warm, rich colors of the food. Photo taken with an iphone --ar 4:5 --v 7

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 work best)

3/4 cup shredded cheddar cheese, divided

Instructions

Step 1: Preheat the oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions and spices—chili powder, cumin, garlic powder, and oregano—and sauté for a couple of minutes until fragrant.

Step 2: Stir in the shredded chicken, cooked rice, diced green chiles, drained fire roasted tomatoes, corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix everything until well combined. Season with salt and pepper to taste.

Step 3: Continue cooking until the cheese melts and the mixture is heated through. Remove the skillet from heat and quickly stir in the Greek yogurt.

Step 4: Sprinkle the remaining cheese over the top of the casserole. Place the skillet in the oven and bake for about 15 minutes, or until the cheese is melted and the casserole is hot all the way through.

Step 5: Serve the casserole warm, optionally topping with diced tomatoes and chopped cilantro for added freshness.

Tips & Variations

For extra heat, add diced jalapeños or a dash of hot sauce to the mixture before baking.

Use rotisserie chicken to save time without sacrificing flavor.

Swap brown rice for quinoa or white rice depending on your preference.

If you prefer a creamier texture, substitute some of the Greek yogurt with sour cream.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake it just before serving, adding a few extra minutes to the baking time if needed.

Is this dish gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free. Just be sure to check that your enchilada sauce and any canned products are labeled gluten-free to avoid cross-contamination.