Description

This Green Chile Chicken and Rice Casserole is a comforting and flavorful baked dish that combines tender chicken, fragrant spices, creamy sour cream, and a blend of Monterey Jack and cheddar cheeses. Perfect for a satisfying weeknight dinner, this casserole features a mildly spicy twist from green chilies and a savory depth from cumin and paprika.

Ingredients

Scale

Rice and Broth

1 cup long-grain white rice
2 cups chicken broth

Chicken and Seasonings

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and pepper, to taste
1 small yellow onion, finely diced
1/2 teaspoon chili powder
2 cloves garlic, minced
1 can (4 ounces) diced green chilies, drained
1 teaspoon ground cumin
1/2 teaspoon paprika

Dairy and Toppings

1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Fresh cilantro, chopped (optional, for garnish)

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Instructions

Preheat: Preheat the oven to 375°F (190°C) to prepare for baking the casserole after the stovetop steps are completed.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken breasts, season with salt and pepper, and cook until browned and fully cooked through. Remove chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, sauté the finely diced yellow onion until soft and translucent, about 4 to 5 minutes. Add minced garlic, chili powder, cumin, and paprika, stirring and cooking for an additional minute to release the spices’ aromas.
Add Rice and Broth: Stir the long-grain white rice into the skillet to coat it with the sautéed onion and spices. Pour in chicken broth and bring the mixture to a gentle simmer.
Combine Ingredients: Once simmering, add the cooked chicken, drained diced green chilies, and sour cream to the skillet. Mix thoroughly to combine all ingredients evenly.
Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the chicken and rice mixture into it. Evenly sprinkle the shredded Monterey Jack and cheddar cheeses on top.
Bake: Place the casserole uncovered in the preheated oven and bake for 30 to 35 minutes, or until the cheese is melted, bubbly, and the rice is tender.
Rest and Garnish: Remove from the oven and let the casserole rest for 5 to 10 minutes to set. Garnish with freshly chopped cilantro if desired before serving.

Notes

You can substitute the long-grain white rice with brown rice, but increase the baking time and broth accordingly.
For a spicier version, use hot diced green chilies instead of mild.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in the oven at 350°F until heated through.
Fresh cilantro adds a bright, fresh flavor but is optional based on preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American Southwestern