Dinner

Green Chile Chicken and Rice Casserole Recipe

ByAndria Russo January 5, 2026January 5, 2026

Introduction

This Green Chile Chicken and Rice Casserole is a flavorful, comforting dish perfect for weeknight dinners. Packed with tender chicken, smoky green chiles, and cheesy goodness, it’s both satisfying and easy to make.

The dish features a layered mix in a white bowl, showing rice mixed with bits of red and green vegetables, all covered unevenly with melted cheese layers in orange and white colors. There are fresh chopped green onions scattered on top with tiny green herb sprinkles, making the colors pop. A wooden spatula is lifting a portion from the left side, revealing the thick, creamy texture beneath the cheese. The whole scene sits on a white marbled surface that contrasts softly with the warm, rich colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons olive oil
3 green onions, sliced thin
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
8 ounce can diced green chiles
14 ounce can fire roasted tomatoes, drained
1/2 cup frozen corn, defrosted
3/4 cup green enchilada sauce
1/2 cup plain Greek yogurt (2% or full fat work best)
3/4 cup shredded cheddar cheese, divided

Instructions

Step 1: Preheat the oven to 350° F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions and spices (chili powder, cumin, garlic powder, oregano) and sauté for a couple of minutes until fragrant.
Step 2: Stir in the shredded chicken, cooked brown rice, diced green chiles, fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of the shredded cheddar cheese. Mix everything together until combined. Season with salt and pepper to taste.
Step 3: Cook the mixture until the cheese melts and the casserole is heated through. Remove the skillet from the heat and quickly stir in the Greek yogurt until well incorporated.
Step 4: Sprinkle the remaining 1/2 cup of cheddar cheese on top and transfer the skillet to the oven. Bake for about 15 minutes, or until the cheese is melted and the casserole is hot throughout.
Step 5: Serve the casserole warm, optionally topped with diced tomatoes and chopped cilantro for added freshness.

Tips & Variations

For extra heat, add diced jalapeños or use spicy enchilada sauce.
Substitute shredded chicken with cooked turkey or a plant-based alternative for a variation.
Use white rice or quinoa instead of brown rice for a different texture.
Adding black beans can boost protein and add heartiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To prevent drying, cover the casserole when reheating.