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.
- 1-1.5 cups cubed, cooked chicken breasts or thighs
- 1 small can 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
- In a large bowl, combine all the ingredients (except the cheese).
- Spray a 9-inch square baking pan with non-stick cooking spray.
- Spread the rice mixture evenly in the baking pan, then sprinkle with the Monterey Jack cheese.
- Bake at 350 degrees for 30 minutes.
This casserole is perfect for freezing for later. Just complete through step 3, let cook, and wrap pan in foil. On cooking day, let defrost, then bake 40-45 minutes at 350 degrees and check that the casserole is heated through.
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.
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!