Description
This Green Chile Chicken and Rice Casserole is a comforting and flavorful dish combining tender shredded chicken, hearty brown rice, and a blend of southwestern spices. Enhanced with fire roasted tomatoes, green chiles, and a creamy touch of Greek yogurt, it’s topped with melted cheddar cheese and baked to perfection, creating a delicious and easy-to-make meal perfect for weeknight dinners.
Ingredients
Main 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)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté Spices: Preheat your oven to 350° F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the sliced green onions along with chili powder, ground cumin, garlic powder, dried oregano, salt, and freshly ground black pepper. Sauté this mixture for a couple of minutes until fragrant and the onions begin to soften.
- Add Main Ingredients: Stir in the cooked shredded chicken breasts, cooked brown rice, diced green chiles, drained fire roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese. Mix everything thoroughly until well combined. Adjust seasoning with additional salt and pepper if needed.
- Melt Cheese and Incorporate Yogurt: Continue cooking over medium heat until the cheese melts completely and the mixture is heated through. Remove the skillet from the stovetop and quickly stir in the plain Greek yogurt to add creaminess without curdling. Then, sprinkle the remaining 1/2 cup of cheddar cheese evenly on top.
- Bake the Casserole: Transfer the oven-safe skillet to the preheated oven and bake for about 15 minutes, or until the cheese on top is fully melted and the casserole is hot throughout.
- Serve: Remove from the oven and serve the casserole warm. Optionally, garnish with diced tomatoes and chopped cilantro for a fresh finish.
Notes
- For best results, use leftover shredded chicken or cook chicken breasts fresh and shred them before starting.
- If you do not have an oven-safe skillet, transfer the mixture to a baking dish before adding the cheese topping and baking.
- Greek yogurt adds creaminess with less fat than sour cream, but either can be substituted if preferred.
- Feel free to add extra veggies like bell peppers or black beans for more texture and nutrition.
- To make this dish spicier, add jalapeños or use a hotter enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
