Green Chile Chicken Casserole
This green chile chicken casserole is creamy, a little spicy, and full of flavor. It’s perfect for busy weeknights and easy family dinners.
You may also love my chile relleno casserole and chicken enchilada casserole recipes.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Why You’ll Love It
When I need a quick, comforting dinner, this green chile chicken casserole is one of my go-tos. It’s creamy, cheesy, and has the perfect amount of spiciness.
The best part? It comes together fast, especially if I use leftover rotisserie chicken and rice that’s been pre-cooked. The sauce has cream cheese, sour cream, and green salsa, so it’s smooth and a little bit tangy.
Add in shredded chicken, rice, and Colby Jack cheese, and you’ve got a hearty meal the whole family will eat. I call that a win all the way around!
Ingredients You’ll Need
This is just a quick overview of the ingredients. The full amounts are listed further down the page.
- Cream cheese, sour cream, and cream of chicken soup makes up a creamy base.
- Green salsa gives this casserole its signature green chile flavor.
- Garlic and onion powder for extra flavor.
- Salt and pepper to enhance flavors.
- Cooked rice and shredded chicken for a hearty filling.
- Colby Jack cheese to melt over the top.
- Black olives for a salty, briny bite.
How to Make It
This is a quick overview of the instructions. The full printable recipe is further down the page.
Soften the cream cheese in a large bowl. Mix in the milk, the cream of chicken soup, the sour cream, the spices, and the green salsa until the mixture is smooth.
Spread half of the sauce in the baking dish. Add the rice, the chicken, the olives, and half of the cheese. Pour the remaining sauce over the top and stir gently so the rice does not become mushy.
Sprinkle the remaining cheese on top and bake at 375°F for 25 to 30 minutes until the cheese is melted and the edges are bubbling.
Quick Tips for the Best Casserole
- Use leftover chicken: Rotisserie chicken makes this recipe fast.
- Control the heat: Use mild green salsa for less spice or hot if you like it spicy.
- Amp up the chile flavor: For even more green chile flavor, add a 4-ounce can of chopped green chiles.
Can I make this ahead of time?
Yes! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
What can I serve with this casserole?
A simple side salad or roasted veggies pairs perfectly with this dish. You can’t go wrong with a slice of tres leches cake for dessert.
What can I use in place of green salsa?
Green enchilada sauce works well in place of green salsa.
How to Store Leftovers
Store leftover casserole in the fridge for up to 3 days. Reheat in the oven at 350°F until warm, or microwave individual portions.
For longer storage, freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge, then bake until heated through.
More Casserole Recipes
- French Onion Beef Casserole
- Chicken and Stuffing Casserole
- Creamy Chicken Taco Casserole
- Chicken and Broccoli Stuffing Casserole
Like This Recipe?
We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below.
Ingredients
- 4 ounces block-style cream cheese, softened
- ¼ cup milk
- 10.75 ounces cream of chicken soup, 1 can
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16.7 ounces green salsa, 1 jar
- 2 cups cooked white rice,
- 4 cups boneless skinless chicken breasts, cooked and shredded (about 2 chicken breasts or leftover rotisserie chicken)
- 1 tablespoon black olives
- 8 ounces Colby jack cheese, divided
Instructions
- Preheat the oven to 375°F, grease a 9×13-inch baking pan with cooking spray.
- In a large bowl, mix the cream cheese until smooth then pour in the milk. Add the cream of chicken soup and sour cream.4 ounces block-style cream cheese¼ cup milk10.75 ounces cream of chicken soup½ cup sour cream
- Mix in the garlic powder, onion powder, salt and pepper. Last, add the green salsa.1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt¼ teaspoon black pepper16.7 ounces green salsa
- Pour half of the mixture into the prepared baking pan, and spread it out in an even layer.
- Layer in the rice, shredded chicken, olives, and 4 ounces of cheese. Pour the remaining sauce mixture over the top.2 cups cooked white rice4 cups boneless skinless chicken breasts1 tablespoon black olives
- Gently stir to combine but don’t overmix or the rice will get gummy.
- Sprinkle on the remaining 4 ounces of cheese. Bake, uncovered, for 25-30 minutes or until the cheese is fully melted and starts to bubble around the edges.
- Serve hot with sliced green onions, sliced olives and sour cream if desired.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
