Looking for a hearty and flavorful meal that’s easy to make? I love turning to this Green Chile Chicken and Rice Casserole when I need a comforting dish that doesn’t require hours in the kitchen. Packed with tender chicken, green chilies, and melted cheese, it’s a crowd-pleaser that delivers bold flavor in every bite.
Why You’ll Love This Recipe
I like this recipe because it’s the perfect balance of ease and comfort. Everything cooks in one dish, making cleanup simple, and the flavors blend together beautifully. The green chilies bring just the right amount of heat without overwhelming the dish. It’s a great option for busy weeknights or for feeding a hungry group.
Ingredients:
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
Fresh cilantro, chopped (optional, for garnish)
Directions:
I start by preheating the oven to 375°F (190°C).
In a large skillet over medium heat, I warm the olive oil and cook the diced chicken, seasoning with salt and pepper. I let it cook until browned and cooked through, then set it aside.
In the same skillet, I sauté the onion until soft, about 4–5 minutes. I stir in the garlic, chili powder, cumin, and paprika, cooking for another minute.
After that I then add the rice and stir to coat it with the spices. I pour in the chicken broth and bring it to a simmer.
Once simmering, I mix in the cooked chicken, diced green chilies, and sour cream. I stir everything together well.
I transfer the mixture to a greased 9×13-inch baking dish and top with Monterey Jack and cheddar cheese.
Then I bake it uncovered for about 30–35 minutes, until the cheese is melted and bubbly and the rice is tender.
I let it rest for 5–10 minutes before serving and garnish with fresh cilantro if I have it on hand.
Servings and timing
This casserole serves 6 to 8 people and takes about 15 minutes to prep and 45 minutes to cook, making it ready in roughly 1 hour from start to finish.
Variations
I sometimes swap out the chicken for rotisserie chicken if I’m short on time. Adding black beans or corn gives it more texture and flavor. If I want it spicier, I’ll use hot green chilies or add a dash of cayenne pepper. For a lower-fat version, I go light on the cheese and use Greek yogurt instead of sour cream.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I cover the dish with foil and warm it in the oven at 350°F until heated through, or microwave individual portions for 1–2 minutes. I sometimes add a splash of chicken broth before reheating to keep it moist.
Related Recipes:
- Broccoli Cheddar Chicken and Rice Casserole
- Easy Hamburger Rice Casserole
- Green Chile Cheddar Biscuits
FAQs:
What type of rice works best for this casserole?
I prefer long-grain white rice because it cooks evenly and stays fluffy. Brown rice can be used, but I extend the baking time and increase the broth slightly.
Can I make this ahead of time?
Yes, I often assemble it up to a day in advance and store it covered in the fridge. When I’m ready to bake, I let it come to room temperature and follow the usual baking instructions.
Can I freeze this casserole?
Absolutely. I freeze it before baking by wrapping it tightly in foil. When I’m ready to cook it, I thaw it overnight in the fridge and then bake as directed.
What cheese can I use instead of Monterey Jack?
I’ve used pepper jack for a spicier kick or mozzarella for a milder taste. Any good melting cheese works well.
How do I know when it’s done baking?
I check that the rice is tender and the cheese is golden and bubbly. A quick test with a fork into the center tells me if it’s hot and fully cooked.
Conclusion:
Green Chile Chicken and Rice Casserole is one of those reliable dishes I return to again and again. It’s warm, flavorful, and adaptable, making it a go-to for everything from weeknight dinners to potlucks. I hope it becomes a staple in your meal rotation like it has in mine.
📖 Recipe:
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Green Chile Chicken and Rice Casserole
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Diet: Gluten Free
Description
Green Chile Chicken and Rice Casserole is a hearty and flavorful dish made with tender chicken, green chilies, melted cheese, and long-grain rice, baked to perfection. This easy-to-make casserole is perfect for busy weeknights or feeding a hungry group.
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
Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium heat, warm the olive oil and cook the diced chicken, seasoning with salt and pepper, until browned and cooked through. Set aside.
- In the same skillet, sauté the onion until soft, about 4–5 minutes. Stir in garlic, chili powder, cumin, and paprika, cooking for another minute.
- Add the rice and stir to coat it with the spices. Pour in the chicken broth and bring it to a simmer.
- Once simmering, mix in the cooked chicken, diced green chilies, and sour cream. Stir everything together well.
- Transfer the mixture to a greased 9×13-inch baking dish and top with Monterey Jack and cheddar cheese.
- Bake uncovered for 30–35 minutes, until the cheese is melted and bubbly and the rice is tender.
- Let it rest for 5–10 minutes before serving and garnish with fresh cilantro if desired.
Notes
For a quicker option, swap out the chicken for rotisserie chicken.
Add black beans or corn for more texture and flavor.
For a spicier kick, use hot green chilies or a dash of cayenne pepper.
For a lower-fat version, reduce the cheese and substitute Greek yogurt for sour cream.
To make ahead, assemble the casserole and store in the fridge for up to a day before baking.
This casserole can be frozen before baking. Thaw in the fridge overnight and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
