Now, I’m not one to spend hours slaving over the stove, especially when life gets hectic. This dish is easy, quick, and oh-so-satisfying. With a prep time of just 15 minutes and a total cook time of 45 minutes, it’s perfect for weeknights when you need something filling on the table without the fuss. What’s more, it’s packed with delicious ingredients like tender chicken, hearty brown rice, and a burst of flavor from diced green chiles and fire-roasted tomatoes.
I remember making this recipe for the first time. I was a bit hesitant, not knowing if my kids would like the slight kick from the green chiles. But, surprise surprise, they devoured it! Even my husband, who usually prefers traditional comfort foods, couldn’t stop praising it. It’s one of those meals that seamlessly blends zesty and creamy, with the right hints of spice from cumin and chili powder.
What I love about this casserole is its versatility. You can play around with the ingredients—switch them up or add more veggies based on what’s in your fridge. Since it’s pretty much a one-skillet wonder, it saves me from having to wash a mountain of dishes afterward—something I greatly appreciate! And if there’s any leftover (which is rare in our house), it’s just as delicious the next day.
So, go ahead and give this Green Chile Chicken and Rice Casserole a try. I promise it’ll warm your heart and the hearts of everyone at your table. Let’s dive into the details!
How to Make Green Chile Chicken and Rice Casserole
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Ingredients:
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 cup plain Greek yogurt (2% or whole fat is best)
- 2 cups cooked brown rice
- 3/4 cup shredded cheddar cheese (divided)
- 14 oz can fire-roasted tomatoes (drained)
- 3 green onions, thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups cooked, shredded chicken breasts
- 8 oz can diced green chiles
- 1/2 cup frozen corn (defrosted)
- 3/4 cup green enchilada sauce
Directions:
- Begin by setting your oven to 350°F. In a large oven-safe skillet, heat olive oil over medium. Add the sliced green onions and sprinkle in the cumin, chili powder, garlic powder, and dried oregano. Let them sauté for approximately 2 minutes until aromatic.
- Introduce the shredded chicken, cooked brown rice, drained fire-roasted tomatoes, defrosted corn, and diced green chiles into the skillet. Stir well to combine everything evenly.
- Pour in the green enchilada sauce and mix in 1/4 cup of the cheddar cheese until well blended. Add salt and pepper to taste, ensuring you adjust according to your preference.
- Remove the skillet from heat and gently fold in the Greek yogurt until it’s well combined with other ingredients.
- Sprinkle the remaining cheddar cheese uniformly over the top and transfer the skillet to the oven. Bake for approximately 15 minutes or until the cheese is bubbly and lightly browned.
- Enjoy your casserole as is, or garnish with fresh diced tomatoes and cilantro for added freshness and color. Serve warm and enjoy!
Storing Suggestion:
To store any leftover casserole, allow it to cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a quick and easy meal. This dish also freezes well; just defrost before reheating.
Cooking Tips:
If you’re looking to enhance the flavors of this casserole, consider using smoked cheddar cheese for its deeper flavor. When stirring in the yogurt, do so off the heat to prevent it from curdling. You can also add a bit more chili powder if you prefer a spicier kick.
Serving Suggestions:
This casserole pairs beautifully with a side of fresh garden salad or steamed vegetables. If you’re feeling adventurous, top each serving with a dollop of sour cream and some finely chopped jalapeños for extra heat! A cool glass of lemonade would balance the flavors perfectly.
Ingredient Substitutions:
If you don’t have Greek yogurt on hand, regular sour cream works as a great alternative, maintaining the creamy texture. White rice can replace brown rice for those who prefer it, and Monterey Jack cheese can be used instead of cheddar for a milder taste.
Seasonal Variations:
During summer, add fresh corn off the cob for a sweeter note. Swap canned tomatoes with fresh, diced tomatoes when they’re in season. In winter, consider adding roasted butternut squash or sweet potatoes for a touch of warmth and heartiness.
FAQs
Can I make this casserole ahead of time?
Absolutely! This casserole can be prepared a day ahead. Just assemble it, cover it tightly with aluminum foil, and store it in the refrigerator. When you’re ready to bake, just pop it in the preheated oven and you’re good to go.
Can I use leftover roast chicken for this recipe?
Yes, leftover roast or rotisserie chicken works wonderfully in this recipe. It’s a great way to bring new life to leftovers, saving you time and reducing food waste while maintaining all the delicious flavors.
Is this dish suitable for freezing?
Definitely! This casserole freezes well. Ensure it is properly cooled and then transferred to a freezer-safe container. When you’re ready to enjoy it, defrost thoroughly in the refrigerator before reheating in the oven or microwave.
What can I do if I want a vegetarian version?
Creating a vegetarian version is simple. Just omit the chicken and increase the amount of corn and rice. You can also add black beans or more vegetables like bell peppers or zucchini for additional flavor and texture.
How can I reduce the spice level for kids?
If you’re preparing this recipe for youngsters who aren’t fans of spice, you can decrease the amount of chili powder and use mild enchilada sauce. The green chiles are generally mild, but you can also substitute them with sweet bell peppers.
Are there gluten-free alternatives for this dish?
This dish is naturally gluten-free if you ensure the enchilada sauce and other spices don’t contain any hidden gluten ingredients. Always check labels to guarantee all products used are safe for a gluten-free diet.
Green Chile Chicken And Rice Casserole
Ingredients
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 cup plain Greek yogurt (2% or whole fat is best)
- 2 cups cooked brown rice
- 3/4 cup shredded cheddar cheese (divided)
- 14 oz can fire-roasted tomatoes (drained)
- 3 green onions (thinly sliced)
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups cooked, shredded chicken breasts
- 8 oz can diced green chiles
- 1/2 cup frozen corn (defrosted)
- 3/4 cup green enchilada sauce
Instructions
- Preheat your oven to 350° F. In a large, oven-safe skillet, warm the olive oil over medium heat. Toss in the green onions along with the spices and sauté them for about 2 minutes.
- Next, add the shredded chicken, brown rice, green chiles, fire-roasted tomatoes, thawed corn, and green enchilada sauce to the skillet. Stir everything well and add 1/4 cup of the cheddar cheese. Season with salt and pepper to your liking.
- Once everything is mixed and the cheese is melted, take the skillet off the heat and gently incorporate the Greek yogurt. Sprinkle the remaining cheese on top and place it in the oven to bake for around 15 minutes until the cheese is bubbly and golden brown.
- This casserole is delicious on its own, but feel free to top it with fresh diced tomatoes and cilantro for an extra burst of flavor! Enjoy!
