If you’re searching for a supremely comforting meal that’s equal parts creamy, cheesy, and zesty, look no further than this Green Chile Chicken and Rice Casserole. It’s a heartwarming dish that brings together tender chicken, fluffy rice, and mildly spicy green chiles, all bound by a luscious blend of cheeses and sour cream. This casserole is a family favorite in my house for good reason: it’s quick to assemble, easily prepped ahead, and always disappears in a flash. Whether you need an easy weeknight dinner or a surefire potluck hit, Green Chile Chicken and Rice Casserole will become your new go-to comfort classic.
Ingredients You’ll Need
One of the best things about this recipe is how straightforward—but essential—the ingredients are. Each item brings its own delicious contribution, whether it’s creaminess from the dairy or a pop of color from the green chiles. Here’s what you’ll need and why you need it:
- Cooked white or brown rice: The perfect base for soaking up all the flavors and keeping the casserole hearty and filling.
- Shredded cooked chicken: Rotisserie, leftover, or poached chicken all work—this adds protein and substance.
- Diced green chiles: These add gentle heat and a mild brightness that makes the dish truly stand out.
- Sour cream: Provides tangy richness and that irresistible creamy texture.
- Shredded Monterey Jack cheese: Smooth and melty, it helps unite all the ingredients.
- Shredded cheddar cheese: Sprinkled on top for a golden, bubbly finish with sharp cheesy flavor.
- Chicken broth: Adds moisture and a subtle savory boost; keeps the casserole from drying out.
- Garlic powder: Delivers essential aromatic depth without needing to mince fresh garlic.
- Onion powder: Lends a sweet, savory warmth that pairs perfectly with the other spices.
- Ground cumin: Brings a gentle earthiness and a bit of southwestern flair.
- Salt: Just enough to enhance and balance all the flavors.
- Black pepper: For a little bite and extra seasoning.
- Chopped fresh cilantro (optional): A bright and colorful garnish that adds freshness to each bite.
How to Make Green Chile Chicken and Rice Casserole
Step 1: Get the Oven and Pan Ready
Start by preheating your oven to 350°F. This ensures everything bakes evenly and the cheeses get perfectly melted. Lightly grease a 9×13-inch baking dish with a bit of oil or nonstick spray—this keeps the casserole from sticking and makes serving extra easy.
Step 2: Combine the Base Ingredients
Grab a large mixing bowl and add the cooked rice, shredded chicken, green chiles, sour cream, Monterey Jack cheese, chicken broth, garlic powder, onion powder, cumin, salt, and pepper. Stir well until every single grain of rice is coated and the mixture looks tempting and unified.
Step 3: Assemble the Casserole
Spoon the combined mixture into your prepared baking dish, spreading it out evenly for consistent baking. Sprinkle the shredded cheddar cheese generously across the top, making sure every inch gets some cheesy coverage—this will caramelize into a deliciously golden crust as it bakes.
Step 4: Bake to Perfection
Slide the casserole dish into your preheated oven and bake for 25 to 30 minutes. Keep an eye out for that magical moment when the cheese is melted, bubbly, and a little golden at the edges. That’s when you know it’s ready!
Step 5: Rest and Garnish
Once you pull your Green Chile Chicken and Rice Casserole from the oven, let it rest for 5 minutes. This little pause helps everything set, making it easier to cut beautiful slices. If you like, sprinkle with fresh chopped cilantro just before serving for a burst of color and flavor.
How to Serve Green Chile Chicken and Rice Casserole
Garnishes
Brighten up each serving with a shower of chopped fresh cilantro or sliced green onions. Some people love a drizzle of hot sauce or a dollop of extra sour cream for a little more zing. Even a wedge of lime adds a fresh pop to every bite.
Side Dishes
This casserole is satisfying on its own, but I adore serving it with a crisp green salad dressed in lime vinaigrette. Tortilla chips or warmed flour tortillas also make a great side for scooping up every cheesy bite, while black beans or corn salad round out a Mexican-inspired spread beautifully.
Creative Ways to Present
If you’re hosting, portion the casserole into individual ramekins before baking for a personalized touch. Or serve family-style right from the dish with a variety of toppings—like avocado slices, diced tomatoes, or even pickled jalapeños—so everyone can customize their plate.
Make Ahead and Storage
Storing Leftovers
Any leftovers of Green Chile Chicken and Rice Casserole should be cooled completely, then stored tightly covered in the fridge. It stays fresh for up to three days, making it a smart choice for next-day lunches or busy evenings.
Freezing
To freeze, let the casserole cool, then wrap the whole dish or individual portions well in foil and plastic wrap. It holds up nicely in the freezer for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
For reheating, cover the casserole loosely with foil and warm in a 350°F oven until hot—usually about 20 minutes for a big dish, or less for single servings. You can also microwave individual portions, adding a splash of broth if needed to keep things creamy.
FAQs
Can I use rotisserie chicken in this Green Chile Chicken and Rice Casserole?
Absolutely! Rotisserie chicken is a delicious time-saver and adds plenty of flavor. Just shred or chop it and toss it in with your other ingredients.
Is it possible to make Green Chile Chicken and Rice Casserole ahead of time?
Yes, you can fully assemble the casserole up to 24 hours in advance. Store it covered in the fridge, and then bake as directed when you’re ready to serve—just add a few extra minutes to the bake time if it’s cold from the refrigerator.
How spicy is this dish with the green chiles?
The canned green chiles have a mildly spicy, tangy kick that’s generally very family-friendly. For more heat, you can use hot green chiles or add a sprinkle of chili flakes to the mix.
Can I substitute Greek yogurt for the sour cream?
Definitely! Thick Greek yogurt offers similar creaminess and tang while trimming a little fat and adding some extra protein. It works beautifully in this Green Chile Chicken and Rice Casserole.
Is this recipe gluten-free?
Yes! As long as all your ingredients are gluten-free (especially the chicken broth), this Green Chile Chicken and Rice Casserole is naturally free of gluten, making it great for those with dietary sensitivities.
Final Thoughts
Whether you’re looking for a comforting crowd-pleaser or simply want to up your casserole game, you truly can’t go wrong with Green Chile Chicken and Rice Casserole. It’s hearty, flavorful, and just a joy to eat. Gather your ingredients and treat yourself and your loved ones to a dish that will keep them coming back for more!
Print
Green Chile Chicken and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
This Green Chile Chicken and Rice Casserole is a comforting and flavorful dish that is perfect for a weeknight dinner. It combines tender shredded chicken, zesty green chiles, creamy cheeses, and aromatic spices, all baked to golden perfection.
Ingredients
Rice:
- 2 cups cooked white or brown rice
Chicken:
- 2 cups shredded cooked chicken
Green Chiles:
- 1 (4-ounce) can diced green chiles
Sour Cream:
- 1 cup sour cream
Cheeses:
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Chicken Broth:
- ½ cup chicken broth
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish (optional):
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine rice, chicken, green chiles, sour cream, Monterey Jack cheese, chicken broth, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
- Assemble the casserole: Spread the mixture in the baking dish and top with cheddar cheese.
- Bake: Bake for 25–30 minutes until hot and bubbly with golden melted cheese.
- Serve: Let it rest for 5 minutes before serving. Garnish with cilantro if desired.
Notes
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- You can substitute Greek yogurt for sour cream or use rotisserie chicken for convenience.
- Pair with a side salad or tortilla chips for a complete meal.
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