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Easy and Cheesy- Green Chile, Chicken and Rice Casserole

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This Cheesy Green Chile, Chicken and Rice Casserole is a flavorful and hearty casserole that will definitely keep you warm and full in the upcoming winter months.

This spicy, hearty and Cheesy Green Chile, Chicken and Rice Casserole will definitely keep you warm and full in the upcoming winter months!

September is National Family Meal Month

Did you know September was National Family Meal Month? Family meals eaten at home have been proven to benefit the health and wellness of children and adolescents, fight obesity, substance abuse and to make families stronger.)

Who would say no to that? 

To celebrate and give you one more easy and yummy meal option for your family’s meal, I’m sharing this Cheesy Green Chile, Chicken and Rice Casserole recipe with you today.

Cheesy Green Chile, Chicken and Rice Casserole

This hearty Tex-Mex Chicken and Rice Casserole will definitely keep you warm and full in the upcoming winter months. 

My family loves just about anything made using green chiles as an ingredient. (I have several recipes featuring green chiles, you can check them out here ==>> green chile recipes.)

I personally prefer green chiles over jalapenos.  I think their flavor is better and they are less spicy.  (Foods with too much spice just don’t go over well with the kids or me for that matter, lol.) 

If you are someone who likes a bit of kick, definitely add in some diced jalapenos to crank the flavor up a notch.

Green Chili chicken and rice casserole

I make a similar casserole (with just the rice) as a side dish to go with taco or enchiladas; but for this dish, I wanted to make it a complete meal. I doubled the recipe and added in a generous serving of diced chicken and make it into a dinner casserole.

Ingredients in this Green Chile Chicken and Rice Casserole:

(Ingredients at a glance. Grab the full recipe at the bottom of the post.)

  • Olive oil
  • oninon, bell peppers and diced green chiles
  • pre-cooked chicken
  • milk
  • egg
  • sour cream
  • Spices | cayenne pepper, cumin, salt and pepper
  • Shredded cheese | (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
  • Rice | Precooked

Diced Rotisserie chicken is delicious in this recipe, but if you don’t have any Rotisserie chicken on hand, canned chicken will work in a pinch. (I always keep a can of chicken in my pantry for last-minute recipes just like this one.)

cheesy rice casserole bake with green chiles and chicken

This Tex-Mex Version of a Chicken and Rice Casserole is Easy to Make!

Since this Cheesy Green Chile Chicken and Rice Recipe is made with pre-cooked chicken (like rotisserie or canned) and precooked rice. (I usually do minute rice in the microwave.) Pretty much all you are doing is sauteing your peppers and onions then tossing everything together and then baking in the oven.

I like recipes like this – once I put it in the oven, the 30 minute baking time is perfect for rounding up the kids and having “cleaning time”, lol!  (Or maybe do a workout – although cleaning tends to be a pretty good workout for me.)

Green Chili Chicken adn Rice Casserole

My favorite aspect of this Green Chile, Chicken and Rice Casserole dish, is that it covers all the bases: protein, carbs, fat, and dairy.  Just add a side salad and it’s a perfect well-rounded dinner. 

Dare I say, it’s even better the next day as leftovers?

Green Chili chicken and rice casserole

Do you have a family favorite casserole that can be put together in a flash?  If so, share in the comments below!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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Easy and Cheesy- Green Chile, Chicken and Rice Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Jamie
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6 1x


  • 2 tbs olive oil
  • 1 small onion, minced
  • 1 yellow bell pepper chopped
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup sour cream
  • 2 4 oz cans diced green chiles, drained well
  • 10 oz diced, pre-cooked chicken
  • Pinch cayenne pepper
  • 1 tablespoon cumin
  • Plenty of salt and pepper
  • 2 cups shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is really good too.)
  • 4 cups cooked rice


  1. Preheat oven to 350 degrees F. rub olive oil on the sides and bottom of a large casserole dish.
  2. In a large pan over medium-high heat, saute onions and bell peppers with olive oil until they begin to brown. Set aside.
  3. Combine the rice, chicken, 1 1/2 cup of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper and onion mixture to the casserole dish and combine well. (Give the mixture a taste to make sure you have enough salt, pepper and cayenne.)
  4. In a separate bowl, whisk together milk and egg.  Add milk and egg to the rice mixture
  5. Top the casserole with remaining shredded cheese and bake for 30 to 35 minutes.

Serve with an extra dollop of sour cream and enjoy!


  • Double the chicken for extra protein.
  • Make sure to taste your mixture to confirm it has enough salt, pepper and cayenne.
  • If you like lots of cheese, you can add more on top!

Still hungry?  Be sure to check these recipes out:

Chili Dog Bake

Slow Cooker Corn and Sausage Chowder

Cheesy Penne w/ Meatballs (20 minute meal)

Easy White Chicken Chili

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  1. Dianna Noe says:

    I made this as the recipe called for using canned chicken and a red bell pepper. It was very good. I figured up the calories and 1/8 of the casserole came to 300 calories with a dollop of sour cream. I did not count olive oil and I don’t have to count avocado slices which works out great for my Energized Health diet.

  2. Could this dish be frozen before baking?

    1. Jamie Sanders says:

      I have not tried it, but I dont see why not. I would think for best results you will want to bring it to room temp before baking, otherwise you may need o increase the cook time.

  3. Joyce J Osburn says:

    The end product was wonderful but the prep time and all the pans/bowls to wash took much longer than 10 minutes. cook chicken, cook rice, chop and cook onions and pepper, mix, then put in casserole. Lots of prep even if you don’t count washing all the bowls and pans.

    1. Jamie Sanders says:

      The recipe calls for preccoked chicken and rice, so I did not cont that in the prep time. (Nor do I count wahing dishes) I’ll think a bit on whether I want to change that or not. (Maybe I wil ad it as a note in the note sectiom.)

  4. Patricia R. says:

    Oh, my! This is so good! made this last night and everyone loved it. I used two packages of cauli rice from Costco. I cooked it first and squeezed out the water somewhat. I added an extra egg and used two cans of chicken. Perfect! I plan to make this often. We are trying to stay low carb but it would be great with a can of black beans.

  5. Do you stir in/combine the milk/egg to the rice mixture or simply pour it over the top before adding the cheese? Thanks!

    1. Jamie Sanders says:

      I give it a good stir so it is combined throughout the dish.

  6. Good recipe, tasted great. I used pork loin. Great with Tostitos or cornbread.

  7. Very Good, but I added sautéed Broccoli.

  8. I tried it! It came out great!