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Green chile chicken and rice casserole topped with melted Monterey Jack cheese
Lamy Lamy

Green Chile Chicken and Rice Casserole

A creamy, family-friendly casserole with shredded chicken, cooked rice, mild green chiles, Greek yogurt, and melted Monterey Jack.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 3 cups cooked shredded chicken skin and bones removed
  • 3 cups cooked long-grain rice cooled slightly and fluffed
  • 2 4-ounce cans diced mild green chiles drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine salt or to taste
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup plain Greek yogurt or sour cream
  • 2 cups shredded Monterey Jack cheese divided
For Serving
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • 9-by-13-inch baking dish lightly greased
  • Large mixing bowl
  • Large skillet
  • Instant-read thermometer for checking the center

Method
 

  1. Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
  3. In a large bowl, combine the chicken, rice, green chiles, cooked onion and garlic, cumin, smoked paprika, salt, pepper, broth, Greek yogurt, and 1 cup of Monterey Jack. Stir gently until evenly coated.
    Ingredients for green chile chicken and rice casserole arranged on a countertop
  4. Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1 cup Monterey Jack over the top.
  5. Bake uncovered for 25 to 30 minutes, until the edges bubble, the cheese is lightly golden, and the center reaches 165°F (74°C) on an instant-read thermometer.
  6. Let the casserole rest for 5 to 10 minutes. Garnish with cilantro and serve with lime wedges.
    Serving spoon lifting cheesy green chile chicken and rice casserole

Notes

  • Use mild canned green chiles for a family-friendly casserole; use hot chiles or Pepper Jack for more heat.
  • Cooked brown rice can replace white rice, although the texture will be firmer.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.
  • Reheat leftovers to 165°F (74°C).