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This Green Chile Chicken and Rice Casserole transforms everyday ingredients into a comforting, flavor-packed meal that's perfect for busy weeknights. The combination of tender chicken, nutty brown rice, and zesty green chiles creates a satisfying dish with just the right amount of spice.
I first created this dish when looking for creative ways to use leftover rotisserie chicken. My family now requests it at least twice a month, especially when we're craving something comforting but don't want traditional heavy casseroles.
Ingredients
- Olive oil: creates the base for sautéing without overpowering other flavors
- Green onions: provide a mild onion flavor that complements the chiles perfectly
- Chili powder: adds warmth and depth look for fresh spices for maximum flavor
- Ground cumin: brings an earthy smokiness essential for Southwestern dishes
- Garlic powder: offers convenience without the risk of burning fresh garlic
- Dried oregano: adds a subtle herbal note Mexican oregano works especially well here
- Shredded chicken breasts: keep the dish lean and protein rich rotisserie chicken works perfectly
- Brown rice: provides nutty flavor and extra fiber compared to white rice
- Diced green chiles: bring signature flavor without overwhelming heat
- Fire roasted tomatoes: add smokiness and umami make sure to drain well to prevent sogginess
- Frozen corn: introduces sweet pops of texture and color
- Green enchilada sauce: ties everything together with tangy brightness
- Greek yogurt: creates creaminess with less fat than sour cream
- Cheddar cheese: forms an irresistible golden top look for sharp varieties for maximum flavor
Step-by-Step Instructions
- Prepare The Base:
- Heat olive oil in a large oven safe skillet over medium heat then add the sliced green onions with all the spices chili powder cumin garlic powder oregano salt and pepper. Allow these aromatics to bloom for about 2 minutes until fragrant this crucial step awakens all the essential oils in the spices creating a flavor foundation for the entire dish.
- Combine Main Ingredients:
- Add the cooked shredded chicken brown rice diced green chiles drained fire roasted tomatoes defrosted corn green enchilada sauce and quarter cup of cheese. Stir everything thoroughly ensuring even distribution of ingredients especially the enchilada sauce which provides essential moisture. Allow the mixture to heat through completely about 3 minutes as the cheese begins to melt season with additional salt and pepper if needed.
- Add Creaminess And Bake:
- Working quickly remove the skillet from heat and immediately fold in the Greek yogurt this timing prevents the yogurt from curdling while still achieving a creamy texture throughout. Sprinkle the remaining half cup of cheese evenly across the top creating a melty golden layer. Transfer the skillet into your preheated 350°F oven and bake for approximately 15 minutes or until you see bubbling around the edges and the cheese has melted completely with some golden spots.
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My absolute favorite ingredient in this casserole is the fire roasted tomatoes. I discovered their transformative power when I accidentally grabbed them instead of regular diced tomatoes years ago. The subtle smokiness elevates everyday ingredients into something that tastes like it took hours to develop the flavors.
Storing Your Casserole
This casserole keeps beautifully in the refrigerator for up to 4 days stored in an airtight container. The flavors actually improve overnight as they have time to meld together. For longer storage freeze individual portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave for about 2 minutes or in a 350°F oven until heated through usually about 15 minutes.
Perfect Substitutions
This recipe welcomes adaptations based on what you have available. Black beans can replace or supplement the chicken for a vegetarian version. Any color bell peppers diced small make a great addition for extra vegetables. White rice or quinoa work perfectly in place of brown rice just maintain the same two cup measurement. For a spicier version substitute hot green chiles or add a diced jalapeño with the green onions.
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Serving Suggestions
While delicious on its own this casserole becomes a complete meal with simple accompaniments. Serve with a crisp green salad dressed with lime vinaigrette for freshness that balances the rich casserole. Warm corn tortillas on the side allow family members to create impromptu tacos with the casserole filling. For entertaining add a bowl of tortilla chips fresh guacamole and lime wedges to create a festive spread.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Yes, you can prepare this casserole up to 24 hours in advance. Assemble everything but don't bake it. Cover and refrigerate, then add about 10-15 minutes to the baking time when cooking from cold.
- → What can I substitute for green enchilada sauce?
If you can't find green enchilada sauce, you can substitute with salsa verde or make a quick version by blending roasted tomatillos with some chicken broth, cilantro, and lime juice.
- → Is there a way to make this vegetarian?
Absolutely! Replace the chicken with 2 cups of black beans or pinto beans, or use a plant-based chicken substitute. The rest of the ingredients work perfectly for a vegetarian version.
- → Can I use white rice instead of brown rice?
Yes, white rice works well as a substitute for brown rice. Since both are being added pre-cooked, the casserole preparation remains the same regardless of which rice you choose.
- → How spicy is this dish?
This casserole is mild to medium in spiciness, depending on the green chiles and enchilada sauce you choose. For a milder version, use mild green chiles and enchilada sauce. To increase heat, add diced jalapeños or use hot green chiles.
- → What's the best way to reheat leftovers?
For best results, reheat individual portions in the microwave for 1-2 minutes. For larger amounts, cover with foil and reheat in a 325°F oven for about 15-20 minutes until heated through.