Description
This Easy Green Chile Chicken and Rice Casserole is a flavorful, comforting dish perfect for weeknight dinners. Combining shredded chicken, brown rice, green chiles, and fire-roasted tomatoes, it’s a hearty meal topped with melted cheddar cheese for a deliciously cheesy crust. Ready in just 40 minutes, this casserole blends smoky spices and creamy Greek yogurt for a satisfying, crowd-pleasing entrée.
Ingredients
Scale
Chicken and Rice Mixture
- 3 cups shredded chicken (rotisserie recommended for ease)
- 1.5 cups brown rice (can substitute pre-cooked white rice)
- 1 can green chiles (mild or hot based on preference)
- 1 can fire-roasted tomatoes (or fresh tomatoes)
- 1 cup Greek yogurt (or sour cream)
- 1 bunch green onions (or regular onions)
Seasonings and Cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or fresh garlic/onion as substitutes)
- 2 cups cheddar cheese (sharp or mild)
- 1 cup extra cheddar cheese (for topping)
- Olive oil (for sautéing, about 1-2 tablespoons)
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time the casserole is ready to bake.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add diced green onions and sauté until translucent, about 3-4 minutes. This step softens the onions and enhances their flavor.
- Add Spices: Stir in cumin, garlic powder, onion powder, and smoked paprika into the skillet with the onions. Cook for an additional minute to bloom the spices and deepen the dish’s smoky aroma.
- Mix Main Ingredients: In a large mixing bowl, combine shredded chicken, cooked brown rice, sautéed onions with spices, green chiles, fire-roasted tomatoes, and Greek yogurt. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly with oil or cooking spray. Pour the chicken and rice mixture into the dish and spread it out evenly for uniform baking.
- Add Cheese: Sprinkle the 2 cups of shredded cheddar cheese evenly over the top of the casserole, creating a cheesy layer that will melt beautifully.
- Bake: Place the casserole in the preheated oven and bake for about 25 minutes, or until the cheese is bubbly and lightly golden brown.
- Rest and Garnish: Remove the casserole from the oven and let it cool for a few minutes to set. Garnish with additional chopped green onions before serving to add freshness and color.
Notes
- You can substitute sour cream for Greek yogurt if you prefer a richer texture.
- Using rotisserie chicken saves time, but leftover cooked chicken works just as well.
- Adjust the heat level by choosing mild or hot green chiles based on your preference.
- For added depth, consider adding a squeeze of lime juice or a handful of chopped cilantro after baking.
- This casserole can be prepared a day in advance and refrigerated; just add a few extra minutes to the bake time if baking from cold.
