Easy Green Chile Chicken and Rice Casserole
This easy recipes favorite is a creamy, cheesy chicken and rice casserole with a green chile kick—perfect for busy dinner recipes nights.
Servings: 6 servings
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup uncooked white rice
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Mexican blend)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish.
- In a large bowl, mix together green enchilada sauce, green chiles, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Stir in the uncooked rice and shredded chicken until well combined.
- Spread the mixture evenly into the prepared casserole dish and top with shredded cheese.
- Cover with foil and bake for 45 minutes, then uncover and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with chopped cilantro if desired.