Description
A comforting Green Chile Chicken and Rice Casserole that combines tender chicken, flavorful spices, creamy sour cream, and melted cheese for a hearty, crowd-pleasing meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 small yellow onion, finely diced
- 1/2 teaspoon chili powder
- 2 cloves garlic, minced
- 1 can (4 ounces) diced green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Optional Garnish
- Fresh cilantro, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook the Chicken: In a large skillet over medium heat, warm the olive oil. Add the diced chicken, seasoning with salt and pepper. Cook until browned and cooked through, then remove from the skillet and set aside.
- Sauté Vegetables and Spices: In the same skillet, cook the finely diced onion until soft, about 4–5 minutes. Stir in minced garlic, chili powder, cumin, and paprika and cook for another minute to release the spices’ aromas.
- Add Rice and Broth: Add the long-grain white rice to the skillet and stir to coat it in the spices and onions. Pour in the chicken broth and bring the mixture to a simmer.
- Combine Chicken and Cream: Once the broth is simmering, add the cooked chicken, drained diced green chilies, and sour cream. Stir everything together until well combined.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the mixture from the skillet into it. Spread evenly and then top with shredded Monterey Jack and cheddar cheese.
- Bake: Place the casserole uncovered in the preheated oven and bake for 30–35 minutes, or until the cheese is melted, bubbly, and the rice is tender.
- Rest and Garnish: Remove from oven and let the casserole rest for 5–10 minutes before serving. Garnish with freshly chopped cilantro if desired.
Notes
- Use long-grain white rice for best texture and cooking results.
- If you prefer more heat, add extra diced green chilies or a pinch of cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- This casserole can be made ahead up to Step 6, then baked just before serving.
- For a dairy-free option, substitute sour cream and cheese with suitable non-dairy alternatives.
