Description

This Green Chile Chicken and Rice Casserole is a comforting and flavorful dish combining tender shredded chicken, wholesome brown rice, and a zesty blend of green chiles and fire-roasted tomatoes. Sautéed with aromatic spices and green onions, then topped with creamy Greek yogurt and melted cheddar cheese, this casserole bakes to a bubbly, cheesy perfection. Perfect for a satisfying weeknight meal that brings a spicy southwestern flair to your table.

Ingredients

Scale

Vegetables & Aromatics

3 green onions, sliced thin
8 ounce can diced green chiles
14 ounce can fire roasted tomatoes, drained
1/2 cup frozen corn, defrosted

Meats & Dairy

2 cups cooked shredded chicken breasts
1/2 cup plain Greek yogurt (2% or full fat)
3/4 cup shredded cheddar cheese, divided

Pantry & Spices

2 teaspoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Kosher salt, to taste
Fresh ground black pepper, to taste
3/4 cup green enchilada sauce
2 cups cooked brown rice

Instructions

Preheat and Sauté Aromatics: Preheat your 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, ground cumin, garlic powder, dried oregano, salt, and pepper. Sauté for a couple of minutes until the onions soften and the spices become fragrant.
Combine Main Ingredients: Stir in the shredded chicken, cooked brown rice, diced green chiles, fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix thoroughly until all ingredients are well combined. Adjust seasoning with additional salt and pepper as needed.
Add Yogurt and Cheese, Bake: Once the cheese has melted and the mixture is heated through on the stovetop, remove the skillet from the heat. Quickly stir in the plain Greek yogurt until evenly distributed. 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 topping is nicely melted and the casserole is hot throughout.
Serve: Remove from the oven and serve the casserole warm. Optionally, garnish with diced fresh tomatoes and chopped cilantro to add a fresh, vibrant touch.

Notes

Use 2% or full-fat Greek yogurt for creaminess without curdling during baking.
Leftover cooked chicken and rice work perfectly to save time.
Adjust the amount of green chiles and enchilada sauce to control the heat level.
For a crispier top, broil the casserole for 1-2 minutes at the end, watching carefully to prevent burning.
Serve with extra cilantro, sour cream, or avocado slices for added flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Baking
Cuisine: Southwestern American

Keywords: green chile chicken casserole, chicken and rice casserole, southwestern casserole, baked chicken casserole, easy casserole recipe