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Green Chile Chicken and Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 26 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Description

This Green Chile Chicken and Rice Casserole is a comforting and flavorful one-dish meal combining tender chicken, long-grain white rice, and a blend of spices with creamy sour cream and melted Monterey Jack and cheddar cheeses. The addition of diced green chilies gives it a mild, zesty kick, making it perfect for a cozy weeknight dinner or casual gathering.

Ingredients

Main Ingredients

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • Salt and pepper, to taste
  • 1 small yellow onion, finely diced
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • 1 can (4 ounces) diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Optional Garnish

  • Fresh cilantro, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the casserole.
  2. Cook Chicken: In a large skillet over medium heat, warm the olive oil. Add the diced chicken seasoned with salt and pepper, and cook until browned and fully cooked through. Once done, set the chicken aside.
  3. Sauté Onion and Spices: Using the same skillet, sauté the finely diced onion until it is soft and translucent, about 4 to 5 minutes. Add minced garlic, chili powder, ground cumin, and paprika and cook for another minute to release the flavors.
  4. Add Rice and Broth: Stir the long-grain white rice into the skillet, coating it with the aromatic spices. Pour in the chicken broth and bring the mixture to a simmer, allowing the rice to begin cooking.
  5. Combine Ingredients: Once simmering, add the cooked chicken, drained diced green chilies, and sour cream to the skillet. Mix well to combine all ingredients evenly.
  6. Assemble Casserole: Transfer the rice and chicken mixture into a greased 9×13-inch baking dish. Evenly sprinkle the shredded Monterey Jack and cheddar cheese on top.
  7. Bake: Place the baking dish in the preheated oven and bake uncovered for 30 to 35 minutes, until the cheese is melted, bubbly, and the rice is tender.
  8. Rest and Garnish: Remove the casserole from the oven and let it rest for 5 to 10 minutes to set. Garnish with chopped fresh cilantro if desired before serving.

Notes

  • You can substitute the chicken breasts with chicken thighs for juicier meat.
  • For extra heat, add diced jalapeños or use hot green chilies instead of mild.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
  • Use low-fat sour cream to reduce calories without sacrificing creaminess.
  • If you prefer a cheesier crust, add an extra 1/2 cup of cheese on top before baking.

Find it online: https://slsrecipes.com/green-chile-chicken-and-rice-casserole-recipe-3/