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.
