Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6
This easy casserole has been one of my favourite casserole recipes that I can throw together in a flash! It’s packed with chicken, rice, green chiles, and cheese. An incredibly flavorful, hearty, and filling casserole perfect for the whole family. If you want to crank up the heat, feel free to add some diced jalapenos. As for my family, this is just perfect the way it is!
Ingredients
2 tablespoons olive oil
1 small onion, minced
1 yellow bell pepper chopped
1/2 c. milk
1 Egg
1/2 c. sour cream
2 4-ounces cans diced green chiles, drained well
10 ounces diced, pre-cooked chicken
Pinch cayenne pepper
1 tbsp cumin
Plenty of salt and pepper
2 c. shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is awesome too!)
4 c. cooked rice
How to make Easy And Cheesy – Green Chile, Chicken, And Rice Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: On the sides and bottom of a large casserole dish, rub the olive oil.
Step 3: Heat the olive oil in a large pan over medium-high heat. Add the onions and bell peppers and saute until starting to brown. Remove the onion mixture from the pan and set it aside.
Step 4: To the prepared casserole dish, place the rice, chicken, 1 1/2 cup of cheese, green chillies, sour cream, cumin, cayenne, salt, pepper, and onion mixture. Mix until well combined. Season according to taste.
Step 5: Add the milk and egg to another bowl. Whisk, then add to the rice mixture.
Step 6: With the rest of the shredded cheese, top the casserole. Place in the preheated oven and bake for about 30 to 35 minutes.
Step 7: Remove from the oven when done and serve with a dollop of sour cream. Enjoy!
Notes:
Feel free to double the chicken if you want extra protein!
Do not forget to taste the mixture and adjust the salt, pepper, and cayenne accordingly.
Do not be shy with the cheese, feel free to add more on top if desired!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 yellow bell pepper chopped
- 1/2 c. milk
- 1 Egg
- 1/2 c. sour cream
- 2 4-ounces cans diced green chiles, drained well
- 10 ounces diced, pre-cooked chicken
- Pinch cayenne pepper
- 1 tbsp cumin
- Plenty of salt and pepper
- 2 c. shredded cheese (I used a combo of white cheddar and pepper jack, but Monterey Jack is awesome too!)
- 4 c. cooked rice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: On the sides and bottom of a large casserole dish, rub the olive oil.
Step 3: Heat the olive oil in a large pan over medium-high heat. Add the onions and bell peppers and saute until starting to brown. Remove the onion mixture from the pan and set it aside.
Step 4: To the prepared casserole dish, place the rice, chicken, 1 1/2 cup of cheese, green chillies, sour cream, cumin, cayenne, salt, pepper, and onion mixture. Mix until well combined. Season according to taste.
Step 5: Add the milk and egg to another bowl. Whisk, then add to the rice mixture.
Step 6: With the rest of the shredded cheese, top the casserole. Place in the preheated oven and bake for about 30 to 35 minutes.
Step 7: Remove from the oven when done and serve with a dollop of sour cream. Enjoy!
Notes
Feel free to double the chicken if you want extra protein! Do not forget to taste the mixture and adjust the salt, pepper, and cayenne accordingly. Do not be shy with the cheese, feel free to add more on top if desired!
