Green Chile Chicken Rice

This Green Chile Chicken Rice is bold, super easy, and flavorful. Tender juicy chicken, rice, and creamy green chile sauce are smothered in a layer of melted cheese. 

This Mexican inspired recipe for two makes a great lunch, dinner, or romantic date night meal.

We served these southwest casseroles with a side of tortilla chips which was a delicious combination.

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How to make Green Chile Rice Casserole

Preheat the oven to 375 degrees F.

Spray two 18.6-ounce oven-safe baking dishes with non-stick cooking spray. Click for 18.6-ounce oven-safe baking dishes.

Dice the chicken into bite-sized pieces.

Dice the green onion and set aside.

In a medium bowl, mix the rice, chicken stock, sour cream, green chiles, garlic powder, cumin, chicken, salt and pepper until well combined. If you like this casserole a little less saucy, try adding ¼ cup less of chicken stock/broth.

Pour the chicken and green chili mixture into the prepared dishes, divided evenly.

Sprinkle shredded cheese and green onion over each dish, divided evenly.

Bake on the middle rack for 35 - 40 minutes or until chicken is cooked through and juices run clear.

Serve and enjoy. Be careful, they will be very hot. Serve hot dishes on cork trivets to protect tables and surfaces. Click for cork trivets.

You may also enjoy

• Crispy Chicken Chimichangas with Green Chile Sauce
• Shrimp Enchiladas
• Crock Pot Creamy White Chicken Chili
• Salsa Chicken Rice Casserole
• 8 Ingredient Spanish Rice

Green Chile Chicken Rice Recipe

Zona House

This Green Chile Chicken Rice is bold, super easy, and flavorful. Tender juicy chicken, rice, and creamy green chile sauce are smothered in a layer of melted cheese. 

4.40 from 38 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Chicken-Poultry

Cuisine American

Servings 2

Calories 514 kcal

Equipment

• 18.6-Ounce Appetizer Dish
• Cork Trivets

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ lb boneless skinless chicken
• ▢ ½ cup uncooked instant rice
• ▢ 1 cup chicken stock (or chicken broth)
• ▢ ½ cup sour cream
• ▢ 4 oz diced green chiles (canned)
• ▢ ¼ teaspoon garlic powder
• ▢ ⅛ teaspoon cumin
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon pepper
• ▢ ½ cup shredded Monterey jack cheese (or Mexican blend cheese)
• ▢ 1 green onion

Get ingredients with

Instructions

 

• Preheat the oven to 375 degrees F.
• Spray two 18.6 ounce oven safe baking dishes with non-stickcooking spray.
• Dice the chicken into bite-sized cubes.
• Dice the green onion and set aside.
• In a medium bowl, mix the rice, chicken stock, sour cream, green
  chiles, garlic powder, cumin, chicken, salt and pepper until well combined. If you like this casserole a little less saucy, try adding ¼ cup less of chicken stock/broth.
• Pour the chicken and green chili mixture into the prepared
  dishes, divided evenly.
• Sprinkle shredded cheese and green onion over each dish,
  divided evenly.
• Bake on middle rack for 35 - 40 minutes or until chicken is
  cooked through and juices run clear.
• Serve hot dishes on cork trivets to protect tables and surfaces. Be careful, dishes will be very hot.

Video

Nutrition

Serving: 1Calories: 514kcalCarbohydrates: 29gProtein: 39gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 141mgSodium: 894mgPotassium: 754mgFiber: 2gSugar: 4gVitamin A: 857IUVitamin C: 23mgCalcium: 325mgIron: 3mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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