Easy Green Chile Chicken and Rice Casserole
This Green Chile Chicken and Rice Casserole is a creamy, cheesy, and flavorful one-pan meal perfect for busy weeknights. It combines tender shredded chicken, roasted green chiles, fluffy rice, and melty cheese for a satisfying dish the whole family will love.Whether served fresh or as leftovers, it’s a go-to comfort food recipe that’s sure to be a hit.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken rotisserie or cooked boneless, skinless chicken breast
- 1 ½ cups cooked white or brown rice
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheese Monterey Jack or cheddar
Optional Add-ins
- ½ cup canned black beans drained and rinsed
- ½ cup corn kernels
- ½ teaspoon smoked paprika for extra depth
- 1 diced jalapeño for extra spice
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Step 2: Prepare the Mixture
- In a large mixing bowl, combine:
- Shredded chicken
- Cooked rice
- Diced green chiles
- Sour cream and cream of chicken soup
- Garlic powder, onion powder, cumin, salt, and black pepper
- Half of the shredded cheese
- Mix everything together until well combined.
Step 3: Assemble the Casserole
- Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese on top.
Step 4: Bake the Casserole
- Place the dish in the oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.
Step 5: Serve and Enjoy
- Let the casserole cool for about 5 minutes before serving. Garnish with chopped cilantro, avocado, or a drizzle of hot sauce, if desired.