Green Chile Chicken Casserole
Green Chile Chicken Casserole is just what you need to start a new school semester off right! Cheesy and tangy, this casserole is made with juicy shredded chicken in a creamy tomatillo sauce over fluffy white rice. Easily made in under an hour, it’s the perfect hearty meal after a hectic workday or busy school night!
Green Chile Chicken Casserole
Enchiladas can be a lot of work. Skip the stress and make an easy weeknight casserole version instead! All the great flavor you crave, none of the extra steps.
Green Chile Chicken Casserole is flavorful, creamy, and cheesy. A filling dish of comfort ready to enjoy in under an hour. This recipe is also easy to double if you need to fill a crowd, perfect for a quick potluck recipe!
How to Make Green Chile Chicken Casserole
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with any cooking spray.
- In a large bowl, stir the room temperature cream cheese until smooth then whisk in the milk. Add the cream of chicken soup and sour cream, and whisk until fully combined.
- Stir in the garlic powder, onion powder, salt, and pepper. Now add your jar of green salsa. Stir once more to combine.
- Pour half of the mixture into the prepared baking dish and spread it out in an even layer.
- Layer in the cooked rice, shredded chicken, sliced olives, and half of the shredded cheese. Pour the remaining sauce mixture over the top.
- Gently stir to combine but don’t overmix or the rice will get gummy.
- Sprinkle the remaining shredded cheese on top. Bake the casserole for 25-30 minutes or until the cheese is fully melted and starts to bubble around the edges.
- Serve hot with sliced green onions, additional sliced olives, and sour cream if desired. Enjoy!
Tips and Variations
- Add some diced jalapenos or chili powder for spice.
- Change up the cheese and use a Mexican blend or a sharp cheddar.
- After baking, drizzle green chile enchilada sauce over top with a dollop of guacamole and pico for serving.
- Crushed tortilla chips over top will add crunch and texture.
- Swap out the shredded chicken for a rotisserie chicken to save time and prep work.
Storage and Reheating
Storage: Store any leftover Green Chile Chicken Casserole in an airtight container in the fridge for up to 4 days.
Reheating: You can reheat leftovers in the oven at 375°F or microwave until warmed through.
Make Ahead: This casserole can be prepared the day ahead, and bake the following day. Assemble and cover in plastic wrap or aluminum foil. Then, refrigerate until ready to bake.
Freeze: Assemble the green chile chicken casserole in an aluminum pan or a freezer-safe, oven-safe dish. Cover it in plastic wrap, followed by a layer of aluminum foil. The casserole should stay good in the freezer for about 2 months. Allow the casserole to thaw in the refrigerator overnight before baking.
Ingredients
- 4 ounces block-style cream cheese, softened
- ¼ cup milk
- 10 ¾ ounces cream of chicken soup, 1 can
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 16.7 ounces green salsa, 1 jar
- 2 cups white rice, cooked
- 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, freshly shredded and divided
Instructions
- Preheat the oven to 375°F, grease a 9×13-inch baking pan with cooking spray.
- In a large bowl, stir the cream cheese until smooth then whisk in the milk. Add the cream of chicken soup and sour cream, and whisk until combined.4 ounces block-style cream cheese¼ cup milk10 ¾ ounces cream of chicken soup½ cup sour cream
- Stir the garlic powder, onion powder, salt and pepper. Last, add the green salsa.1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon kosher salt½ teaspoon ground 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 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. Then, bake 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.
