Easy Green Chile Chicken Rice (Printable Version)
Tender chicken and green chiles baked with creamy rice and cheese for a warm, family-friendly meal.
# What You'll Need:
→ Main Components
01 -
2 cups (approximately 300 g) cooked chicken, shredded or diced
02 -
2 cups (approximately 350 g) cooked white or brown rice
03 -
1 can (115 g) diced green chiles
04 -
1 can (300 g) cream of chicken soup or cream of mushroom soup
05 -
180 ml sour cream or plain Greek yogurt
06 -
150 g shredded cheese, such as cheddar, Monterey Jack, or pepper jack
→ Seasonings
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Optional Garnishes
11 -
0.25 cup chopped fresh cilantro or green onions
12 -
Crushed tortilla chips or additional cheese, for topping
# Steps To Follow:
01 -
Preheat the oven to 175°C and lightly grease a 23x33 cm baking dish.
02 -
In a large mixing bowl, blend cooked rice, cooked chicken, green chiles, cream of chicken soup, sour cream, 100 g of the shredded cheese, garlic powder, onion powder, salt, and pepper until thoroughly combined.
03 -
Transfer the mixture to the prepared baking dish, spreading evenly. Top with the remaining 50 g shredded cheese, and if desired, add a layer of crushed tortilla chips for added texture.
04 -
Bake for 25–30 minutes until the casserole is heated through, cheese is melted, and the top develops a golden color.
05 -
Allow to cool briefly before serving. Garnish with chopped cilantro or green onions for a fresh finish.
# Notes and Tips:
01 -
Substitute Greek yogurt for a lighter option or use different cheese varieties for varied flavor. For extra heat, stir in a pinch of cayenne pepper.