Easy Green Chile Chicken and Rice Casserole (40-Minutes)

Looking for a comforting and flavorful dinner that comes together effortlessly? This Green Chile Chicken and Rice Casserole is the perfect meal for busy weeknights.

It features tender shredded chicken, roasted green chiles, creamy cheese, and fluffy rice, creating a dish that is both hearty and satisfying.

This casserole is packed with Southwestern flavors and requires minimal prep time. Whether you are cooking for a family or making a dish to share, this one-pan meal is a great choice.

Plus, it is easy to customize with different proteins, spice levels, and add-ins.

Why You’ll Love This Green Chile Chicken and Rice Casserole

• Quick and easy: Simple ingredients and minimal prep make this perfect for weeknights.
• Family-friendly: A mild yet flavorful dish that even picky eaters will enjoy.
• Customizable: Adjust the spice level, add veggies, or use different cheeses.
• Great for meal prep: Leftovers reheat well, making it ideal for lunches or make-ahead meals.

Ingredients You’ll Need

Main Ingredients:

• Chicken: Shredded rotisserie chicken or cooked boneless, skinless chicken breasts
• Green chiles: Canned diced green chiles or roasted fresh green chiles for extra flavor
• Rice: Cooked white or brown rice as the base of the casserole
• Cheese: Monterey Jack and cheddar for a melty, cheesy topping
• Creamy ingredients: Sour cream and cream of chicken soup for a rich texture
• Seasonings: Garlic powder, onion powder, cumin, salt, and black pepper

Optional Add-ins:

• Vegetables: Black beans, corn, diced tomatoes, or bell peppers
• Spice Boosters: Jalapeños, cayenne pepper, or smoked paprika
• Low-Carb Swap: Substitute cauliflower rice instead of regular rice

How to Make Green Chile Chicken and Rice Casserole

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Mix the Ingredients

In a large mixing bowl, combine:

• Shredded chicken
• Diced green chiles
• Cooked rice
• Sour cream and cream of chicken soup
• Garlic powder, onion powder, cumin, salt, and pepper
• Half of the shredded cheese

Mix well to evenly distribute the flavors.

Step 3: Assemble the Casserole

Pour the mixture into the greased baking dish, spreading it evenly. Sprinkle the remaining cheese on top.

Step 4: Bake the Casserole

Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.

Step 5: Serve and Enjoy

Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro, diced avocado, or a drizzle of hot sauce if desired.

Tips & Variations for the Best Casserole

Tips for Success:

• Use freshly shredded cheese for a smoother, creamier melt.
• Don’t overcook the rice before baking, as it will absorb moisture from the casserole.
• Let it rest for 5 minutes after baking to allow flavors to meld.

Variations to Try:

• Make it spicier: Add diced jalapeños or extra green chiles.
• Low-carb option: Use cauliflower rice instead of regular rice.
• Vegetarian version: Substitute black beans for chicken.
• Gluten-free: Use gluten-free cream of chicken soup.

What to Serve with Green Chile Chicken and Rice Casserole

• Side Salad: A fresh Southwest salad with avocado and lime dressing.
• Tortilla Chips & Salsa: A crunchy side to complement the creamy casserole.
• Roasted Vegetables: Bell peppers, zucchini, or asparagus for extra nutrients.

Storage & Reheating Tips

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months.
• Reheat: Bake at 350°F (175°C) for 15-20 minutes, or microwave in short bursts.

Recipe FAQ’s

Can I use uncooked rice instead of cooked rice?

No, the rice needs to be pre-cooked before mixing it into the casserole. If you want to use uncooked rice, add more liquid (such as chicken broth) and extend the baking time.

Can I make this casserole ahead of time?

Yes! Assemble the casserole, cover it, and store it in the refrigerator for up to 24 hours before baking. You may need to add 5 extra minutes to the baking time.

Can I freeze this casserole?

Absolutely. Let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.