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–+ servings
Green Chile Chicken and Rice Casserole

Comforting Green Chile Chicken and Rice Casserole Bliss

This Gluten-Free Green Chile Chicken and Rice Casserole is a comforting one-pan meal packed with flavor and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwest
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Olive Oil or avocado oil for a unique flavor twist
  • 4 medium Green Onions chopped; replace with diced yellow onion for more punch
  • 2 tablespoons Chili Powder adjust for desired heat or use taco seasoning
  • 1 teaspoon Ground Cumin optional paprika can provide a subtler alternative
  • 1 teaspoon Garlic Powder fresh minced garlic is a great substitute
  • 1 teaspoon Dried Oregano use Italian seasoning in a pinch
  • to taste Kosher Salt
  • to taste Black Pepper
  • 3 cups Cooked Shredded Chicken use rotisserie chicken or juicy chicken thighs
  • 2 cups Cooked Brown Rice or white rice, quinoa, or cauliflower rice
  • 1 can Canned Diced Green Chiles choose mild or hot depending on your spice preference
  • 1 can Fire Roasted Tomatoes or regular diced tomatoes can substitute
  • 1 cup Frozen Corn fresh corn is a delightful seasonal alternative
  • 1 cup Green Enchilada Sauce ensure it's gluten-free if that's a concern
  • 1 cup Plain Greek Yogurt or sour cream
  • 1 cup Shredded Cheddar Cheese Monterey Jack or Pepper Jack can add a zesty touch

Equipment

  • large oven-safe skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In the large skillet, pour in olive oil and place it over medium heat. Add the chopped green onions, chili powder, ground cumin, garlic powder, dried oregano, and salt and pepper. Sauté for about 2 minutes until the onions turn soft.
  3. Stir in the cooked shredded chicken, brown rice, diced green chiles, fire-roasted tomatoes, and frozen corn. Mix well and season with salt and pepper to taste. Keep on medium heat until everything is heated through, about 3-5 minutes.
  4. Remove from heat and quickly stir in the Greek yogurt until well mixed.
  5. Sprinkle 1/4 cup of shredded cheddar cheese over the mixture. Transfer the skillet to the preheated oven and bake for 15 minutes.
  6. Once baked, let it sit for a few minutes and serve topped with diced tomatoes and chopped cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 550mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This dish is perfect for meal prep and can be refrigerated or frozen for later use.

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