Green Chile Chicken And Rice Casserole
A delicious and comforting casserole featuring chicken, brown rice, and green chiles, topped with melted cheddar cheese.
Equipment
- Oven-safe skillet Use for sautéing and baking.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 3 pieces green onions, sliced thin
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- Kosher salt and black pepper to taste
- 2 cups cooked shredded chicken
- 2 cups cooked brown rice
- 1 can diced green chiles (8-ounce can)
- 1 can fire roasted tomatoes (14-ounce can, drained)
- 0.5 cup frozen corn, defrosted
- 0.75 cup green enchilada sauce
- 0.5 cup plain Greek yogurt (2% or full fat)
- 0.75 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced green onions, chili powder, ground cumin, garlic powder, and dried oregano. Sauté for about 2 minutes until fragrant. Tip: Stir the mixture regularly to prevent sticking and ensure even cooking.
- Stir in the cooked shredded chicken, brown rice, diced green chiles, fire roasted tomatoes, defrosted corn, and green enchilada sauce. Add 1/4 cup of the shredded cheddar cheese and mix everything together until well combined. Season with salt and pepper to taste. Tip: Make sure the mixture is heated through before proceeding to the next step.
- Once the mixture is heated through and the cheese is melted, remove the skillet from the heat. Quickly stir in the Greek yogurt until fully incorporated. Tip: This step adds creaminess without the extra fat of traditional sour cream.
- Top the mixture with the remaining shredded cheddar cheese. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and the casserole is hot and bubbly.
- Serve the casserole warm, and feel free to top it with diced tomatoes and chopped cilantro for an extra burst of flavor! Tip: Adding fresh herbs can brighten up the dish.
Notes
For a spicier kick, consider adding jalapeños or a dash of hot sauce. This casserole can be made ahead of time and stored in the refrigerator. Just reheat before serving!