Description
This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish combining tender shredded chicken, nutritious brown rice, spicy green chiles, and creamy cheddar cheese. Enhanced with southwestern spices and a touch of Greek yogurt for creaminess, this casserole is baked to perfection and makes a perfect weeknight dinner that serves five.
Ingredients
Base Ingredients
- 2 teaspoons olive oil
- 3 green onions, sliced thin
- 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
Seasonings
- 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
Sauces and Dairy
- 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. Heat 2 teaspoons of olive oil in a large oven-safe skillet over medium heat. Add the thinly sliced green onions and the chili powder, ground cumin, garlic powder, and dried oregano. Sauté for a couple of minutes until fragrant and the onions soften.
- Combine Ingredients: Stir in the cooked shredded chicken, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix everything together well to combine evenly. Season generously with kosher salt and freshly ground black pepper to taste.
- Heat and Stir in Yogurt: Continue cooking the mixture on the stove just until the cheese is melted and the mixture is heated through. Remove the skillet from heat, then quickly fold in the 1/2 cup of plain Greek yogurt until smooth and creamy.
- Top and Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. Transfer the skillet directly to the preheated oven and bake for about 15 minutes, or until the cheese topping is fully melted and the casserole is hot throughout.
- Serve: Remove from the oven and serve the casserole hot. Optionally, garnish with diced tomatoes and chopped cilantro for added freshness and flavor.
Notes
- Using cooked shredded chicken and brown rice reduces overall cooking time.
- Green enchilada sauce adds authentic Southwestern flavor; adjust amount based on spice preference.
- 2% or full-fat Greek yogurt works best to maintain creaminess without curdling.
- Feel free to swap cheddar cheese for Monterey Jack or a Mexican cheese blend.
- This casserole can be prepared a day ahead, refrigerated, and baked before serving.
