Easy and Cheesy- Green Chile, Chicken and Rice Casserole

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6

This is a hearty casserole that’s choked full of flavors. A warming casserole to add to your winter menu rotation. This Tex-Mex Chicken and Rice Casserole has been a favorite at home. It’s a constant repeat all year round. Incredibly easy to throw together with tons of cheese and a little bit of kick.

Ingredients

1 small onion, minced

2 tablespoons olive oil

1 egg

1 yellow bell pepper, chopped

1/2 c. milk

1/2 c. sour cream

2 4 ounces cans of diced green chiles, drained well

Pinch cayenne pepper

1 tbsp cumin

2 c. shredded cheese (I used a mixture of white cheddar and pepper jack, but Monterey Jack is great too!)

10 ounces diced, pre-cooked chicken

4 c. cooked rice

Plenty of salt and pepper

How to make Easy and Cheesy- Green Chile, Chicken, and Rice Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease the bottom and sides of a large casserole dish with olive oil.

Step 2: Drizzle olive oil in a large pan over medium-high heat. Then, add the onions and bell peppers. Saute until they start to brown. Keep them aside.

Step 3: To the prepared casserole dish, mix the rice, chicken, 1 1/2 c. of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper, and onion mixture. Season with salt, pepper, and cayenne as needed.

Step 4: Place the milk and egg in another bowl. Whisk until combined. To the rice mixture, add the milk and egg. On top of the casserole, sprinkle the rest of the shredded cheese.

Step 5: Place in the preheated oven and bake the casserole for about 30 to 35 minutes.

Step 6: Remove from the oven when done and serve the casserole immediately with an extra dollop of sour cream. Enjoy!

Notes:

For extra protein, you can double the chicken.

Feel free to add more cheese on top.

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Easy and Cheesy- Green Chile, Chicken and Rice Casserole

This is a hearty casserole that's choked full of flavors. A warming casserole to add to your winter menu rotation. This Tex-Mex Chicken and Rice Casserole has been a favorite at home. It's a constant repeat all year round. Incredibly easy to throw together with tons of cheese and a little bit of kick.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Main Course

Cuisine French

Servings 6 people

Ingredients

  

• 1 small onion minced
• 2 tablespoons olive oil
• 1 egg
• 1 yellow bell pepper chopped
• 1/2 c. milk
• 1/2 c. sour cream
• 2 4 ounces cans of diced green chiles drained well
• Pinch cayenne pepper
• 1 tbsp cumin
• 2 c. shredded cheese I used a mixture of white cheddar and pepper jack, but Monterey Jack is great too!
• 10 ounces diced pre-cooked chicken
• 4 c. cooked rice
• Plenty of salt and pepper

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F. Grease the bottom and sides of a large casserole dish with olive oil.
• Drizzle olive oil in a large pan over medium-high heat. Then, add the onions and bell peppers. Saute until they start to brown. Keep them aside.
• To the prepared casserole dish, mix the rice, chicken, 1 1/2 c. of the cheese, green chilies, sour cream, cumin, cayenne, salt, pepper, and onion mixture. Season with salt, pepper, and cayenne as needed.
• Place the milk and egg in another bowl. Whisk until combined. To the rice mixture, add the milk and egg. On top of the casserole, sprinkle the rest of the shredded cheese.
• Place in the preheated oven and bake the casserole for about 30 to 35 minutes.
• Remove from the oven when done and serve the casserole immediately with an extra dollop of sour cream. Enjoy!

Notes

For extra protein, you can double the chicken.

Feel free to add more cheese on top.