Description

This hearty Green Chile Chicken and Rice Casserole is a flavorful and comforting one-pan meal combining tender shredded chicken, nutritious brown rice, spicy green chiles, and creamy enchilada sauce. Topped with melted cheddar cheese and tangy Greek yogurt, it’s perfect for a family dinner or meal prepping.

Ingredients

Scale

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. In a large oven safe skillet, heat olive oil over medium heat. Add sliced green onions along with chili powder, ground cumin, garlic powder, and dried oregano. Sauté for a few minutes until the onions soften and the spices become fragrant.
Combine Ingredients: Add shredded cooked chicken, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese to the skillet. Stir everything together well to combine evenly. Season to taste with kosher salt and freshly ground black pepper.
Melt Cheese and Incorporate Yogurt: Continue cooking on the stovetop until the cheese melts and the mixture is heated through. Remove the skillet from heat, then quickly stir in the plain Greek yogurt to add creaminess without curdling. Top the mixture with the remaining 1/2 cup shredded cheddar cheese.
Bake the Casserole: Place the skillet in the preheated oven and bake uncovered for about 15 minutes or until the cheese topping is fully melted and bubbly, and the casserole is hot throughout.
Serve: Serve the casserole directly from the skillet. Optional garnishes include diced fresh tomatoes and chopped cilantro to add brightness and fresh flavors.

Notes

Use cooked chicken and rice prepared ahead of time to speed up the process.
Greek yogurt adds creaminess and a slight tang; full fat or 2% is best to avoid curdling.
This casserole can be customized with additional vegetables such as bell peppers or black beans.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
To make this dish spicier, add extra diced green chiles or a pinch of cayenne pepper.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: green chile chicken casserole, chicken and rice casserole, easy chicken casserole, Mexican inspired casserole, enchilada casserole