Green Chile Chicken and Rice Casserole

This Green Chile Chicken and Rice Casserole brings together the best of comfort food with a southwestern twist. Tender shredded chicken and fluffy rice are enveloped in a creamy, cheesy sauce loaded with green chiles, cumin, and paprika for just the right amount of warmth and spice. Topped with melted cheddar and fresh cilantro, this one-dish wonder delivers satisfying flavors that make it perfect for busy weeknights or feeding a crowd.

If you love southwestern comfort dishes, you’ll also enjoy our Tamale Casserole for another hearty baked meal with similar bold flavors. For more creamy chicken and rice combinations, try our Peruvian Chicken & Rice with Green Sauce or Chilaquiles Breakfast Casserole—both deliver that same satisfying, flavorful experience with unique spice profiles.

Green Chile Chicken and Rice Casserole

Recipe by Daily Disher

Green Chile Chicken and Rice Casserole is a creamy, cheesy, and mildly spicy comfort dish packed with bold flavor and hearty ingredients.

Course: MainCuisine: AmericanDifficulty: Easy

4.1 from 8 votes

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Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

350

kcal

1

hour 

5

minutes

Ingredients

• 1 cup uncooked white rice

• 2 cups shredded cooked chicken

• 1 tablespoon olive oil

• 1 cup diced onion

• 4 ounces diced green chilies

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 0.5 teaspoon black pepper

• 0.5 teaspoon paprika

• 0.25 cup chopped fresh cilantro

Directions

• Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch casserole dish with butter or non-stick spray.
• Cook the rice according to package instructions, using a pan or rice cooker, ensuring it is tender and fluffy.
• In a large skillet over medium heat, add the olive oil and sauté the diced onion for about 3 to 4 minutes until translucent.
• Once the onion is cooked, add the shredded cooked chicken, cumin, salt, pepper, paprika, and diced green chilies. Stir and cook for another 5 minutes.
• In a large mixing bowl, combine the cooked rice, chicken mixture, cream of chicken soup, and sour cream. Mix everything until well incorporated.
• Transfer the mixture to the prepared casserole dish, spreading it evenly, and top with shredded cheddar cheese.
• Bake the casserole in the preheated oven for approximately 20 minutes, until the cheese is melted and bubbly.
• Remove the dish from the oven and let it cool for a few minutes. Top with fresh chopped cilantro before serving.

Nutrition Facts

• Total number of serves: 4
• Calories: 250kcal
• Cholesterol: 0mg
• Sodium: 620mg
• Potassium: 400mg
• Sugar: 8g
• Protein: 6g
• Calcium: 60mg
• Iron: 2mg

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For more southwestern comfort, our Mexican Street Corn Tacos and Crispy Vegan Taquitos deliver bold, satisfying flavors that are perfect for spice lovers. When you’re craving hearty casserole classics, the Loaded Baked Potato Casserole and Overnight Eggs Benedict Casserole bring rich, warming comfort to your dinner table. Need more one-dish wonders? Our Lemon Tiramisu and Salted Caramel Butter Cake offer that same easy, crowd-pleasing satisfaction you’ll love.

Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.