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Green Chile Chicken Casserole

My family loves this Green Chile Chicken Casserole, and I love how easy it is to make!

Green Chile Chicken Casserole #recipe via @MoneywiseMoms

This Green Chile Chicken Casserole recipe is one of my family's favorites because the flavor is comforting and homey, and it's super-easy to put together as long as I have pre-cooked chicken and rice in the fridge.

Where do you get those? Next time you're making chicken, cook a little extra, cube it, and put it in the fridge or freezer for another day.

Whenever I take the time to make brown rice, I double the recipe and put the rest in the fridge or freezer–same deal–and it's ready for a quick meal like this one.

Cooking double of anything is one of my strategies for meal planning and helps me get dinner on the table on busy weeknights.

If you love making casseroles, take a look at my Captivating Casseroles board on Pinterest. I only Pin easy recipes!

This post contains affiliate links. That means that if you make a purchase after clicking on a link, I earn a small commission at no extra cost to you. 

Green Chile Chicken Casserole

This casserole is perfect for freezing for later. Just complete through step 3, when you sprinkle the cheese on top. Let cool, then tightly cover the top with foil and freeze. 

On cooking day, let defrost. Then bake 40-45 minutes at 350 degrees and check that the casserole is heated through.


Print the recipe

Yield: 6

Green Chile Chicken Casserole

Green Chile Chicken Casserole
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1-1.5 cups cubed, cooked chicken breasts or thighs
  • 2 small cans diced green chiles (or half a jar of Trader Joe's Salsa Verde)
  • 1 cup light sour cream
  • Salt and pepper to taste
  • 3 cups cooked brown rice
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. In a large bowl, combine all the ingredients (except the cheese).
  2. Spray a 9-inch square baking pan with non-stick cooking spray.
  3. Spread the rice mixture evenly in the baking pan, then sprinkle with the Monterey Jack cheese.
  4. Bake at 350 degrees for 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 395Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 107mgSodium: 271mgCarbohydrates: 26gFiber: 2gSugar: 1gProtein: 33g
 

This Green Chile Chicken Casserole recipe is linked up to Tasty Tuesday at Balancing Beauty and Bedlam and Fluster's Creative Muster Party at Fluster Buster.

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nicole

Friday 31st of May 2013

I added garlic (we put garlic in everything) and everyone loved it! This is pretty allergy friendly too. My mom is allergic to quite a bit of things so I shared it with her.

Spring Meal Plan: Oven vs. Grill - Moneywise Moms

Monday 20th of May 2013

[...] beans and brown rice Friday–Baked Mac & Cheese Casserole with broccoli Saturday–Green Chile Chicken Casserole and [...]

Amy S.

Tuesday 19th of March 2013

Oh this looks delish .. I used to make a similar dish with crushed tortilla chips instead of the rice. I will definitely be adding this to next weeks menus. Thank you for sharing!

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