clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy and Cheesy- Green Chile, Chicken and Rice Casserole

  • Author: Jamie
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 6


  • 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!