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Green Chile Chicken and Rice Casserole

Delicious Green Chile Chicken and Rice Casserole You’ll Love

This Green Chile Chicken and Rice Casserole is a cozy, gluten-free meal packed with tender chicken, zesty green chiles, and gooey cheese.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Quick Meals
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil can replace with avocado oil
  • ½ cup Green Onions can substitute with yellow onion
  • 1 tablespoon Chili Powder adjust to taste
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder or fresh garlic
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Fresh Ground Black Pepper adjust to taste
  • 3 cups Cooked Shredded Chicken Breasts or rotisserie chicken
  • 2 cups Cooked Brown Rice can replace with white rice or quinoa
  • 1 can (8 oz) Diced Green Chiles mild or hot
  • 1 can (14 oz) Fire Roasted Tomatoes regular canned tomatoes acceptable
  • ½ cup Frozen Corn or fresh corn
  • ¾ cup Green Enchilada Sauce gluten-free option available
  • ½ cup Plain Greek Yogurt or sour cream
  • ¾ cup Cheddar Cheese divided, can use Monterey Jack

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large oven-safe skillet, heat olive oil over medium heat for about 2 minutes. Toss in green onions, chili powder, ground cumin, garlic powder, dried oregano, kosher salt, and black pepper. Sauté until onions are soft.
  3. Add cooked shredded chicken, brown rice, diced green chiles, fire-roasted tomatoes, and frozen corn. Stir and heat through for 3 to 5 minutes.
  4. Remove from heat and stir in plain Greek yogurt until well combined.
  5. Sprinkle ½ cup of cheddar cheese over the top and stir gently, reserving some for later.
  6. Transfer to the oven and bake for approximately 15 minutes until cheese is melted and edges are crispy.
  7. After baking, let it sit for a couple of minutes and garnish with diced tomatoes and cilantro if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Best enjoyed with a simple green salad or tortilla chips. Leftovers can be stored for up to 3 days in the fridge.

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