Dinner

Green Chile Chicken and Rice Casserole Recipe

ByElla Hart January 3, 2026January 3, 2026

Introduction

This Green Chile Chicken and Rice Casserole is a comforting, flavorful dish that’s perfect for a cozy weeknight dinner. Packed with tender chicken, smoky green chiles, and melted cheddar cheese, it’s an easy meal that comes together quickly and satisfies your craving for a little spice.

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 preferred)
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 sliced green onions along with chili powder, cumin, garlic powder, and oregano. Sauté for a couple of minutes until fragrant.
Step 2: Stir in the 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 until well combined. Season with kosher salt and black pepper to taste.
Step 3: Continue cooking over medium heat until the cheese melts and the mixture is heated through. Remove the skillet from heat and quickly fold in the Greek yogurt.
Step 4: Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese is melted and the casserole is hot throughout.
Step 5: Serve warm, optionally topping with diced tomatoes and chopped cilantro for a fresh finish.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
For extra creaminess, substitute sour cream for the Greek yogurt.
Add a diced jalapeño if you prefer more heat.
Try swapping cheddar for pepper jack cheese for a spicy twist.
Serve with a side of black beans or a simple green salad to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350° F oven until warmed through. This casserole also freezes well—freeze in portions and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a creamy baked rice dish in a white bowl on a white marbled surface, with melted yellow and white cheese covering the top layer, sprinkled with chopped green onions and fresh herbs. The rice underneath shows bits of red tomato and pieces of cooked vegetables mixed throughout, giving a textured look with golden and reddish tones. A wooden spoon is partially inserted into the dish on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works perfectly in this casserole. Just be sure it’s cooked before mixing it in.

Is this dish spicy?

The green chiles and enchilada sauce give a mild to moderate heat level. You can adjust the spiciness by adding jalapeños or using mild green chiles if you prefer less heat.