Green Chile Chicken And Rice Casserole
This comforting dish is a family favorite that's easy to prepare and perfect for busy days!
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!