Description
This Green Chile Chicken and Rice Casserole is a comforting and flavorful dish that is perfect for a cozy family dinner. It combines tender shredded chicken, aromatic green chiles, creamy cheeses, and fragrant spices, all baked together to create a satisfying meal.
Ingredients
Scale
Rice Mixture:
- 2 cups cooked white or brown rice
- 2 cups cooked shredded chicken
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Topping:
- Chopped cilantro and extra cheese (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- Mix the ingredients: In a large bowl, combine rice, chicken, green chiles, sour cream, Monterey Jack cheese, half of the cheddar cheese, chicken broth, green onions, garlic powder, onion powder, cumin, salt, and pepper.
- Transfer to baking dish: Spread the mixture in the prepared dish.
- Add topping and bake: Top with remaining cheddar cheese, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted.
- Garnish and serve: Garnish with cilantro if desired and let it rest before serving.
Notes
- Great for meal prep—store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- You can add sautéed bell peppers or corn for extra texture and flavor.
- For a spicier dish, use hot green chiles or add cayenne pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 2g
- Sodium: 530mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg
