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.

Cheesy Green Chile Chicken and Rice Casserole

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

Units Scale

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