Indulge in the vibrant flavors of the Southwest with our Green Chile Chicken and Rice Casserole. This dish is a tantalizing fusion of tender shredded chicken, nutty brown rice, and a medley of aromatic spices, all smothered in a creamy green enchilada sauce. Every bite bursts with the robust essence of green chiles and fire-roasted tomatoes, creating a comforting and satisfying meal that’s perfect for any occasion.
In our household, this Green Chile Chicken and Rice Casserole is more than just a recipe; it’s a culinary tradition that has woven itself into the fabric of our family gatherings. I vividly remember the first time I made it for my husband and children. As the savory aroma filled the kitchen, their anticipation grew, and with the first forkful, they were hooked. Since then, it has become our go-to dish for cozy dinners, potlucks with friends, and even celebratory feasts. Each time I serve it, I’m reminded of the joy it brings to our table and the cherished memories we’ve created around it.
Why This Zesty Green Chile Chicken and Rice Casserole Is a Must-Try:
- Bursting with Flavor: From the tangy green enchilada sauce to the bold spices and hearty chicken, every layer of this casserole is packed with irresistible flavor.
- Wholesome Ingredients: Made with wholesome ingredients like lean chicken breasts, fiber-rich brown rice, and nutritious Greek yogurt, this dish offers a balanced and satisfying meal.
- Easy Preparation: With simple steps and minimal prep time, this casserole is perfect for busy weeknights when you crave a homemade meal without the hassle.
- Versatile and Crowd-Pleasing: Whether served as a main course or shared at potlucks and gatherings, this casserole is sure to impress even the pickiest eaters with its deliciousness.
Ingredients:
- 2 teaspoons olive oil (10 grams)
- 3 green onions, thinly sliced
- 1 teaspoon chili powder (2 grams)
- 1/2 teaspoon ground cumin (1 gram)
- 1/2 teaspoon garlic powder (1 gram)
- 1/2 teaspoon dried oregano (1 gram)
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked shredded chicken breasts (300 grams)
- 2 cups cooked brown rice (370 grams)
- 8-ounce can diced green chiles (225 grams)
- 14-ounce can fire-roasted tomatoes, drained (400 grams)
- 1/2 cup frozen corn, defrosted (75 grams)
- 3/4 cup green enchilada sauce (180 grams)
- 1/2 cup plain Greek yogurt (120 grams), 2% or full fat work best
- 3/4 cup shredded cheddar cheese (85 grams), divided
Directions:
- Preheat oven to 350°F (175°C). In a large oven-safe skillet, heat the olive oil over medium heat. Add the green onions and spices, and sauté for a couple of minutes until fragrant.
- Add the shredded chicken, cooked brown rice, diced green chiles, fire-roasted tomatoes, corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese to the skillet. Stir until well combined. Season with salt and pepper to taste.
- Once the cheese is melted and the mixture is heated through, remove the skillet from the heat. Quickly stir in the Greek yogurt until fully incorporated. Top the casserole with the remaining shredded cheddar cheese.
- Bake the casserole in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Serve the Green Chile Chicken and Rice Casserole hot, optionally garnished with diced tomatoes and chopped cilantro.
Notes:
- Feel free to customize this casserole by adding your favorite vegetables or adjusting the level of spiciness to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving. Enjoy!
