Description

This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish featuring shredded chicken, brown rice, and a blend of green chiles, fire-roasted tomatoes, and spices. The creamy texture from Greek yogurt and melted cheddar cheese brings everything together, making it a perfect hearty meal that’s easy to prepare and bake in one skillet.

Ingredients

Scale

Base 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

Main Ingredients

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

Dairy

1/2 cup plain Greek yogurt (2% or full fat)
3/4 cup shredded cheddar cheese, divided

Instructions

Preheat and Sauté: Preheat the oven to 350°F. In a large oven-safe skillet, heat olive oil over medium heat. Add the sliced green onions and spices — chili powder, cumin, garlic powder, oregano — then sauté for a couple of minutes until fragrant and onions are slightly softened.
Combine Ingredients: Add the 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 into the skillet. Stir everything together thoroughly to combine. Season the mixture with kosher salt and fresh ground black pepper to taste.
Melt Cheese and Stir in Yogurt: Cook for a few minutes until the cheese melts and the dish is heated through. Remove the skillet from heat and quickly stir in the plain Greek yogurt until well incorporated, providing a creamy texture.
Bake the Casserole: Top the casserole with the remaining 1/2 cup of shredded cheddar cheese. Place the skillet in the preheated oven and bake for about 15 minutes or until the cheese is fully melted and the casserole is hot throughout.
Serve: Remove from the oven and serve the casserole as is, or garnish with diced fresh tomatoes and chopped cilantro for added freshness and color.

Notes

Use full-fat or 2% Greek yogurt for creaminess; non-fat yogurt may cause curdling when heated.
Cook the chicken and rice ahead of time for faster meal prep.
Try adding extra vegetables like bell peppers or black beans for more nutrition and flavor.
If you prefer a spicier dish, add diced jalapeños or hot sauce before baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Keywords: green chile chicken casserole, chicken and rice casserole, baked chicken casserole, Mexican casserole, enchilada chicken bake