Name: Green Chile Chicken and Rice Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American Southwestern
Ingredients: 3 green onions, sliced thin; 8-ounce can diced green chiles; 14-ounce can fire roasted tomatoes, drained; 1/2 cup frozen corn, defrosted; 2 teaspoons olive oil; 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; 2 cups cooked shredded chicken breasts; 2 cups cooked brown rice; 3/4 cup green enchilada sauce; 1/2 cup plain Greek yogurt (2% or full fat works best); 3/4 cup shredded cheddar cheese, divided

Jump to Recipe· 3.9 from 4 reviews

If you’re craving a cozy, vibrant dish that bursts with southwestern flavors, this Green Chile Chicken and Rice Casserole Recipe is exactly what you need. It’s a satisfying blend of tender shredded chicken, hearty brown rice, zesty green chiles, and creamy green enchilada sauce, all wrapped up in cheesy goodness. Perfect for weeknight dinners or feeding a hungry family, this casserole hits all the right notes with every bite.

Ingredients You’ll Need

The image shows a large rectangular baking tray with ten small white bowls arranged in a neat grid. The top row has two bowls filled with brown rice on the left and shredded light beige chicken on the right. Below them, there are three bowls: green salsa on the left, green cooked peppers in the middle, and yellow cooked corn on the right. The next row has three bowls too: chopped green onions on the left, white sour cream in the center, and a mix of shredded yellow and white cheese on the right. The bottom row contains three bowls; bright red diced tomatoes with spices are on the left, and the last bowl contains a mix of several ground spices in shades of brown, green, and red. The tray rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is the first step toward creating a dish that’s both flavorful and comforting. Each one plays its role in balancing taste, texture, and color, making this casserole a standout at any meal.

2 teaspoons olive oil: This helps sauté the onions and spices, adding a rich base note to the casserole.
3 green onions, sliced thin: Provides a fresh, mild onion flavor that brightens the dish.
1 teaspoon chili powder: Brings smoky warmth to the overall flavor profile.
1/2 teaspoon ground cumin: Adds an earthy depth that complements the green chiles perfectly.
1/2 teaspoon garlic powder: Enhances savory notes without overpowering the other spices.
1/2 teaspoon dried oregano: Offers a subtle herbal touch, balancing richness and spice.
Kosher salt and fresh ground black pepper to taste: Essential seasonings that uplift all ingredients.
2 cups cooked shredded chicken breasts: The hearty protein centerpiece that absorbs every flavor beautifully.
2 cups cooked brown rice: Adds wholesome texture and fiber, making the casserole filling.
8 ounce can diced green chiles: The star ingredient that delivers that signature southwestern kick.
14 ounce can fire roasted tomatoes, drained: Introduces a smoky sweetness and slight acidity to brighten the dish.
1/2 cup frozen corn, defrosted: Adds bursts of natural sweetness and a pop of color.
3/4 cup green enchilada sauce: The creamy, tangy sauce that ties everything together with authentic flavor.
1/2 cup plain Greek yogurt, 2% or full fat: Provides a luscious creaminess while keeping the casserole light.
3/4 cup shredded cheddar cheese, divided: Melts into gooey perfection, topping and enriching the casserole.

How to Make Green Chile Chicken and Rice Casserole Recipe

Step 1: Sauté the Aromatics and Spices

Start by preheating your oven to 350° F. In a large, oven-safe skillet, warm the olive oil over medium heat. Toss in the thinly sliced green onions along with chili powder, cumin, garlic powder, and oregano. Let them cook and mingle for a couple of minutes until the onions soften and the spices release their inviting aroma. This step builds the very flavor foundation for the entire dish.

Step 2: Combine the Main Ingredients

Next, add the shredded chicken and cooked brown rice to the skillet, followed by the diced green chiles, drained fire roasted tomatoes, and defrosted corn. Pour in the green enchilada sauce and sprinkle 1/4 cup of the shredded cheddar cheese across the mixture. Stir everything gently but thoroughly, ensuring each bite will be bursting with balanced flavor. Give it a quick taste and season with kosher salt and freshly ground black pepper as needed.

Step 3: Melt Cheese and Add Greek Yogurt

Allow the cheese to melt into the mixture as it heats through on the stovetop. Once it’s all warm and melty, remove your skillet from the heat. Quickly fold in the creamy Greek yogurt, which will brighten the casserole with a subtle tang and silky texture. Don’t worry about it curdling; the residual heat is perfect for incorporating this final creamy touch.

Step 4: Bake to Perfection

Now top your casserole with the remaining 1/2 cup of shredded cheddar cheese. Pop the skillet into the preheated oven and bake for about 15 minutes, or until the cheese on top is perfectly melted and bubbling. This final step melds the flavors together and gives you that irresistibly golden, cheesy crust that everyone loves.

How to Serve Green Chile Chicken and Rice Casserole Recipe

The dish is served on a white plate with speckled details, placed on a white marbled surface. It has several layers starting with a base of cooked rice mixed with small bits of vegetables, showing a soft and slightly grainy texture in light brown and beige tones. On top of this is a melted cheese layer in bright yellow and white, stretched and gooey in texture. Scattered throughout are pieces of yellow corn, chopped green onions in light green rings, and sliced red cherry tomatoes halved and whole, adding bright pops of color. Small green herb bits are sprinkled on top, giving a fresh look. A metal fork is partially placed under the food on the left side. The whole dish looks hearty and colorful with a mix of soft, melted, and fresh textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness is key when serving this casserole. Top it with diced tomatoes and chopped cilantro for a bright, herbaceous crunch that contrasts the richness. Feel free to add a dollop of sour cream or extra Greek yogurt to cool down any spicy notes and add creaminess that will make each serving feel like a warm hug.

Side Dishes

This casserole pairs beautifully with simple sides that won’t compete but complement its flavors. A crisp green salad with a light vinaigrette, some roasted vegetables, or a side of black beans add balance and round out the meal perfectly without adding too much heaviness.

Creative Ways to Present

If you’re looking to impress, serve the casserole in individual ramekins for a cozy personal touch. Add avocado slices or a sprinkle of cotija cheese on top for an extra layer of indulgence. For casual gatherings, a big skillet presentation right at the table invites everyone to help themselves and share in the comforting spirit of the meal.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Green Chile Chicken and Rice Casserole Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further overnight, making your next meal just as tasty as the first bite.

Freezing

You can freeze portions of the casserole before baking or after it’s baked and cooled. Wrap tightly in plastic wrap and foil, or use freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, pop leftovers in the oven at 350° F until warmed through, about 15-20 minutes, or microwave individual servings for about 2 minutes, stirring halfway through. Adding a sprinkle of extra cheese on top before reheating helps revive that freshly baked feel.

FAQs

Can I use white rice instead of brown rice?

Absolutely! White rice will work just fine and tends to be softer and quicker to cook. Just keep in mind that brown rice adds a nuttier flavor and more texture to the casserole.

Is this casserole spicy?

It has a gentle kick from the green chiles and chili powder, but nothing too overwhelming. You can adjust the heat by choosing mild or hot green chiles depending on your taste.

Can I make this recipe vegetarian?

Yes! Swap the shredded chicken for cooked beans or sautéed vegetables to keep it hearty and delicious while catering to vegetarian preferences.

Can I use sour cream instead of Greek yogurt?

Sour cream works well as a substitute if that’s what you have on hand. It will give a similar creamy tang and richness to the casserole.

What’s the best way to shred chicken for this recipe?

The easiest method is to cook chicken breasts and then pull them apart with two forks while still warm. Using rotisserie chicken is also a great shortcut to save time.

Final Thoughts

There’s nothing quite like a Green Chile Chicken and Rice Casserole Recipe to bring comfort and bold flavor to your dinner table. It’s a dish that feels like a warm embrace after a busy day, with layers of spices, creaminess, and cheesy goodness that everyone will love. Give it a try soon — I promise it will become a favorite in your rotation!