Cheesy Green Chile Chicken and Rice Casserole
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This Cheesy Green Chile Chicken and Rice Casserole is creamy, cheesy, and full of mild Tex-Mex flavor. Made with cooked chicken and rice, diced green chiles, peppers, sour cream, and plenty of cheese, it comes together quickly and bakes in about 30 minutes. You can even use canned chicken, which makes this a great pantry-friendly dinner.
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Easy Green Chile Chicken and Rice Casserole
My family has always loved recipes with green chiles. I personally prefer the flavor of green chiles over jalapeños because you get plenty of flavor without quite as much heat. I have several more green chile recipes here if you love them too.
This casserole is fairly mild as written, but you can easily add a diced jalapeño or use pepper jack cheese if you like things a little spicier.
I actually make a similar cheesy green chile rice casserole as a side dish for tacos or enchiladas. For today’s version, I doubled the rice mixture, added a generous amount of chicken, and turned it into an easy dinner casserole.
Why Make This Green Chile Chicken and Rice Casserole
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Quick to assemble – The chicken and rice are already cooked, so most of the prep is just sautéing the vegetables and stirring everything together.
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Mild, family-friendly flavor – Green chiles add lots of flavor without making the casserole overly spicy.
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Great for leftover chicken – Rotisserie chicken or leftover cooked chicken works perfectly.
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Pantry-friendly: If you keep canned chicken, rice, canned green chiles, and shredded cheese on hand, this is one of those dinners you can usually pull together without a grocery-store run.
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Great leftovers – This casserole reheats really well and may be even better the next day.
Ingredients and Substitutions
One of the things I like about this casserole is that it is mostly made with ingredients I usually have on hand. If you keep canned chicken, rice, green chiles, and shredded cheese around, this is a great dinner for one of those days when you really need to go to the grocery store.
- Cooked rice: Use fully cooked white rice. Brown rice also works as long as it is already cooked. Leftover rice or microwave rice are both easy shortcuts.
- Cooked chicken: Rotisserie chicken or leftover cooked chicken works great, but this is also a handy pantry meal if you keep canned chicken on hand. Just drain the canned chicken well before adding it to the casserole.
- Green chiles: Two small cans of diced green chiles add plenty of flavor without making the casserole overly spicy. I usually use mild green chiles, but you can use hot green chiles if you want more heat.
- Onion: I usually use a small yellow onion, but white onion works too.
- Bell pepper: I used a yellow bell pepper, but red, orange, or green bell pepper can be substituted.
- Sour cream: This adds creaminess to the casserole. You can substitute an equal amount of plain Greek yogurt, including non-fat plain Greek yogurt.
- Cheese: I like a combination of white cheddar and pepper jack, but Monterey Jack or a Mexican-blend shredded cheese works well too.
- Milk and egg: These help bind the casserole together as it bakes. I have not tested substitutions for either one, so I would use them as written.
- Seasonings: Cumin, cayenne, salt, and black pepper add the Tex-Mex flavor. If you like more heat, you can increase the cayenne a little.
Good to Know: Start With Cooked Chicken and Rice
Both the chicken and rice need to be fully cooked before you assemble the casserole. The 10-minute prep time assumes you already have cooked chicken and rice ready.
Rotisserie or canned chicken and leftover rice make this one especially quick. I will sometimes use Minute Rice from the microwave too.
How to Make Green Chile Chicken and Rice Casserole
1 Prep the dish and vegetables: Preheat the oven to 350°F and lightly grease a 2½- to 3-quart casserole dish. Sauté the onion and bell pepper in olive oil until softened and beginning to brown.
2 Combine the casserole: Add the cooked rice, chicken, sautéed vegetables, green chiles, sour cream, 1½ cups of the cheese, cumin, cayenne, salt, and pepper to the casserole dish. Stir until well combined.
3 Check the seasoning: Taste the rice mixture before adding the egg and adjust the salt, pepper, or cayenne if needed.
4 Add the milk and egg: Whisk the milk and egg together in a small bowl. Pour it over the rice mixture and give everything a good stir so it is evenly distributed.
5 Top and bake: Sprinkle the remaining ½ cup of cheese (or more, if you like it extra cheesy) over the casserole and bake for 30 to 35 minutes, until heated through and the cheese is melted and bubbly.
Pro Tip:
Taste and adjust the seasoning before adding the milk and egg. That way you can safely add more salt, pepper, or cayenne if needed.
Recipe Tips
- Be sure to start with fully cooked chicken and rice.
- Drain the green chiles well before adding them to the casserole.
- I like white cheddar and pepper jack together, but Monterey Jack works well too.
- If you prefer more chicken, you can increase the amount without changing the rest of the recipe.
- Canned chicken works well here too: Just drain it thoroughly before adding it to the casserole.
- A 2½- to 3-quart casserole dish is a good size for this amount of filling.
Variations
- Make it spicier: Add diced jalapeño, use pepper jack cheese, or increase the cayenne.
- Change the cheese: White cheddar, pepper jack, Monterey Jack, or a combination all work well.
- Add more chicken: If you prefer a higher chicken-to-rice ratio, simply increase the cooked chicken.
What to Serve With Green Chile Chicken and Rice Casserole
This casserole is filling enough to serve on its own, but I usually like something fresh on the side. A simple green salad works well, or you could serve it with steamed vegetables, sliced avocado, tomatoes, or your favorite Tex-Mex toppings.
Storage Suggestions
Store leftover chicken and rice casserole covered in the refrigerator. Reheat individual portions in the microwave until heated through. If the rice seems a little dry after refrigeration, I like to add a small spoonful of sour cream on top.
I have not personally tested freezing this casserole, so I can’t say for certain how the texture will hold up after freezing and thawing.
Green Chile Chicken and Rice Casserole FAQs
Is green chile chicken casserole spicy?
No, not especially. Canned diced green chiles are generally fairly mild, and the rice, chicken, sour cream, and cheese help balance the flavor. If you want more heat, add diced jalapeño, use pepper jack cheese, or add a little extra cayenne.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of my favorite shortcuts for this casserole. Just dice or shred about 10 ounces of cooked chicken before adding it to the rice mixture.
Can I use canned chicken?
Yes. Canned chicken works well when you need an easy pantry shortcut. Drain it well before adding it to the casserole.
Do the chicken and rice need to be cooked first?
Yes. Both the chicken and rice should be fully cooked before assembling the casserole. The 10-minute prep time assumes those ingredients are already cooked and ready to use.
What size casserole dish should I use?
A 2½- to 3-quart casserole dish is a good size for this recipe. A larger dish will make the casserole shallower and it may heat through a little faster.
If you give this casserole a try, I’d love to hear what you think. Be sure to leave a star rating and let me know how it turned out in the comments.
More Recipes You Might Like
- 30 Minute Chicken and Rice Casserole
- Family Favorite White Chicken Chili
- Creamy Chicken and Noodles Skillet
- Easy Tex-Mex Pasta Bake
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Cheesy Green Chile Chicken and Rice Casserole
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: oven
Description
Creamy, cheesy chicken and rice casserole made with green chiles, peppers, sour cream, and plenty of melted cheese. An easy family dinner with mild Tex-Mex flavor.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 yellow bell pepper, chopped
- 1/2 cup milk
- 1 large egg
- 1/2 cup sour cream
- 2 (4-ounce) cans diced green chiles, well drained
- 10 ounces cooked chicken, diced or shredded
- Pinch of cayenne pepper, or to taste
- 1 tablespoon ground cumin
- Salt and black pepper, to taste
- 2 cups shredded cheese, divided (I like white cheddar and pepper jack; Monterey Jack is also delicious.) Use more cheese if you like it extra cheesy.
- 4 cups cooked rice
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Instructions
- Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish with a small amount of the olive oil.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté until softened and beginning to brown.
- Add the cooked rice, chicken, 1 1/2 cups of the shredded cheese, green chiles, sour cream, cumin, cayenne, salt, pepper, and sautéed onion and bell pepper to the prepared casserole dish. Stir until well combined.
- Taste the rice mixture and adjust the salt, pepper, or cayenne if needed.
- In a small bowl, whisk together the milk and egg. Pour over the rice mixture and stir thoroughly so the liquid is evenly distributed throughout the casserole.
- Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Bake for 30 to 35 minutes, or until heated through and the cheese on top is melted and bubbly.
- Serve warm with an extra dollop of sour cream, if desired.
Notes
- The chicken and rice should both be fully cooked before assembling the casserole.
- The 10-minute prep time assumes you are starting with precooked chicken and rice. Rotisserie chicken is a great shortcut.
- For more heat, add diced jalapeño or extra cayenne.
- You can increase the chicken if you prefer a higher chicken-to-rice ratio.
- Add extra shredded cheese on top if desired.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 490
- Fat: 24
- Carbohydrates: 38
- Protein: 30
Do you have a family favorite casserole that can be put together in a flash? If so, share in the comments below!
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This is beyond delish. Have made it several times and it is always a big hit.
Delicious & easy. I put it into single portions and freeze for my aging MIL. IT’s one of her favorites.
Delicious! Definitely one to put into the rotation, family loved it!
So good! Used Spanish rice instead.
easy to make, added shrooms & peas..
This was good. Will make again, will also find a way to not use so many pots, skillets and bowls that are required before getting it into the casserole dish.
This good and will make again! I will change a few things. Double the meat and maybe use Andouille sausage or Chorizo sausage with the chicken. More cheese!
I love this recipe and I have very picky eaters- husband and 3 kids! They all loved it. Thank you. And it was so easy to make.
I am going to make this tonight. I only have a green bell pepper, not an yellow. Will that work?
sure, if you like green bell peppers, it will be fine.
Two thumbs up from two picky eaters that don’t particularly like chicken.
Can you make before hand and cook the next day?
I don’t see why not.
This is one of the best recipes using canned chicken breast I’ve found. It isn’t immediately obvious that the chicken is canned, which is the case most of the time in my opinion. I cooked Mahatma long-grain white rice to use in this casserole, doubled the chicken (I always rinse canned chicken in a colander with warm water to help with the canned taste), only used 1 can of green chilies plus around 3-4 Tbsp of chopped, tamed jalapeno slices, and used sharp cheddar. I was pleasantly surprised at how good it was. Even the very picky BF (think 5 year old picky) loved it! I’m sure it’s even better with “real” chicken. Thank you so much for sharing! This one goes in my regular rotation.
I never even thought of rinsing th3e chicken, I will try that next.
We loved this. I added twice as much chicken and half as much rice.
Really liked how easy this was to make and used up a lot of pantry staples. I think next time I will add 1 can of black beans, it would go great with all these flavors. I loved her suggestion of using sharp white cheddar, really tasty! I used 2 cans of canned chicken and also only had 1 can of green chiles and it still tasted fine.
I didn’t use canned chicken. I cooked chicken thighs after soaking in pickle juice and milk.
What does the soaking ingredients you used do?
I imagine it is similar to brining the chicken. Brining keeps chicken incredibly moist while adding an excellent flavor.
Deliciouso! Just the way it’s presented.
I just made this and it is in the oven. In your recipe, you did not mention adding the chilies. I did, but thought you might want to edit the recipe.
thank you for the comment, I have made the adjustment.
It says 4 cups cooked rice. So recipe wise your cooking rice on stove top first and then adding to casserole? Please specify
Yes, 4 cups cooked rice. Leftover rice, precooked rice. However you want to do it.
I did make it will cauliflower instead of rice. I used already ‘riced’ cauliflower that I got in the freezer section at Costco. Next time, I will make sure it is thawed and patted dry. I also add 1 egg to the egg/milk mixture. I used a 9×12 cake pan covered in foil until the last 10 minutes. My husband LOVED it, so that’s a good thing for me. Thanks for the recipe.
Does this casserole freeze well?
I was wondering the same, does it freeze well and would you freeze it before or after baking it? Thank you.
I have no attempted to freeze this dish, so I cannot speak on freeze-ability. Maybe someone who has will chime in.