Description
This Green Chile Chicken and Rice Casserole is a flavorful and comforting dish that is perfect for a weeknight dinner. It combines tender shredded chicken, aromatic green chiles, creamy sour cream, and gooey melted cheese for a satisfying meal the whole family will love.
Ingredients
Scale
Rice Mixture:
- 2 cups cooked white or brown rice
- 2 cups cooked shredded chicken
- 1 (4-ounce) can diced green chiles
- 1 cup sour cream
Cheese Mixture:
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish:
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the cooked rice, shredded chicken, green chiles, sour cream, half of the Monterey Jack and cheddar cheeses, garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Assemble the casserole: Spread the mixture in the baking dish. Sprinkle the remaining cheese over the top.
- Bake: Bake for 25–30 minutes until hot and bubbly, and the cheese is melted and golden.
- Serve: Garnish with cilantro, if desired, and serve warm.
Notes
- For extra flavor, use leftover rotisserie chicken or add a dash of hot sauce to the mix.
- This casserole can be made ahead and refrigerated for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 85mg
