Description
This Green Chile Chicken and Rice Casserole is a comforting, flavorful dish combining tender shredded chicken, wholesome brown rice, and zesty green chiles, all baked to perfection with gooey melted cheddar cheese and a creamy touch of Greek yogurt. It’s an easy skillet-to-oven recipe perfect for a satisfying weeknight dinner that brings a delicious blend of Southwestern spices and wholesome ingredients.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 3 green onions, sliced thin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Kosher salt and fresh ground black pepper to taste
- 2 cups cooked shredded chicken breasts
- 2 cups cooked brown rice
- 8 ounce can diced green chiles
- 14 ounce can fire roasted tomatoes, drained
- 1/2 cup frozen corn, defrosted
- 3/4 cup green enchilada sauce
- 1/2 cup plain Greek yogurt (2% or full fat preferred)
- 3/4 cup shredded cheddar cheese, divided
Instructions
- Preheat and Sauté: Preheat your oven to 350°F. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced green onions along with chili powder, ground cumin, garlic powder, and dried oregano. Sauté for a couple of minutes until the onions soften and the spices become fragrant.
- Combine Ingredients: Stir in the cooked shredded chicken, cooked brown rice, diced green chiles, drained fire-roasted tomatoes, defrosted corn, green enchilada sauce, and 1/4 cup of shredded cheddar cheese. Mix everything well to combine evenly. Taste and season with kosher salt and freshly ground black pepper as desired.
- Melt Cheese and Incorporate Yogurt: Continue heating the skillet mixture over medium heat until the cheese melts and the casserole is warmed through. Quickly remove the skillet from the heat and gently fold in the plain Greek yogurt to add creaminess without curdling.
- Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the cheese topping is melted thoroughly and the casserole is hot throughout.
- Serve: Remove from the oven and serve the casserole as is or garnish with diced fresh tomatoes and chopped cilantro for an extra fresh flavor boost.
Notes
- Using Greek yogurt adds creaminess and protein, but make sure to fold it in off heat to avoid curdling.
- Leftover cooked chicken and rice make this recipe quick to assemble and cook.
- Adjust spice levels by increasing or decreasing chili powder and green chiles according to your preference.
- Can be prepared ahead and refrigerated before baking; just add extra bake time if baking from cold.
- For a lighter option, use reduced-fat cheddar and low-fat Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Southwestern, American
