Description

This Green Chile Chicken and Rice Casserole is a comforting and flavorful one-dish meal featuring tender chicken, aromatic spices, and a cheesy topping. The casserole combines diced chicken breasts, long-grain rice, diced green chilies, and a blend of Monterey Jack and cheddar cheese, baked to bubbly perfection. Perfect for a family dinner or meal prep, this recipe offers a balanced blend of spicy and creamy with a fresh cilantro garnish to brighten each bite.

Ingredients

Scale

Rice and Protein

1 cup long-grain white rice
1 pound boneless, skinless chicken breasts, diced
2 cups chicken broth
1 tablespoon olive oil
Salt and pepper, to taste

Vegetables and Aromatics

1 small yellow onion, finely diced
2 cloves garlic, minced
1 can (4 ounces) diced green chilies, drained

Spices and Seasonings

1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika

Dairy

1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Garnish

Fresh cilantro, chopped (optional)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and fully cooked through. Remove from skillet and set aside.
Sauté aromatics and spices: In the same skillet, add the diced onion and cook for 4–5 minutes until soft. Stir in minced garlic, chili powder, ground cumin, and paprika, cooking for an additional minute to release the spices’ aromas.
Cook the rice: Add the long-grain white rice to the skillet and stir well to coat the grains with the onion and spice mixture. Pour in the chicken broth and bring it to a simmer to begin cooking the rice.
Combine ingredients: Once simmering, stir the cooked chicken, drained diced green chilies, and sour cream into the rice mixture, combining all ingredients evenly.
Transfer to baking dish: Grease a 9×13-inch baking dish and pour the mixture into it. Evenly sprinkle the shredded Monterey Jack and cheddar cheese over the top.
Bake the casserole: Bake uncovered for 30–35 minutes until the cheese is melted, bubbly, and golden, and the rice is tender and fully cooked.
Rest and garnish: Remove from oven and let the casserole rest for 5–10 minutes to set. Garnish with chopped fresh cilantro if desired before serving.

Notes

You can substitute chicken thighs for breasts for a juicier texture.
If you prefer a spicier casserole, add more diced green chilies or a dash of hot sauce.
Use low-fat sour cream to reduce calories without sacrificing creaminess.
Leftovers store well in the refrigerator for up to 3 days and reheat easily.
For a gluten-free version, ensure the chicken broth is certified gluten-free.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American Southwestern