Cheesy Green Chili Chicken And Rice Casserole

The first bite of this casserole always brings back a very specific memory for me.

I was standing in a busy kitchen, stirring a pot of rice while shredded chicken cooled on the counter, and the smell of roasted green chiles filled the air.

It was one of those meals that didn’t need any explanation—everyone who walked through the door could already tell it was going to be good just from the way it smelled.

This dish is hearty in the most satisfying way. The rice soaks up the spices, the chicken adds tenderness, and then there’s the moment the cheese melts over everything, pulling it all together.

It’s the kind of food that feels generous, not only because it feeds plenty of people, but because it offers comfort and warmth in every spoonful.

I’ve made this casserole for busy weeknights, family gatherings, and even quiet weekends when the mood called for a meal that fills both the belly and the table.

It’s simple at its heart, but rich with flavor, and once you serve it, you’ll notice how quickly it disappears.

Table of Contents

Cheesy Green Chile Chicken And Rice Casserole Recipe

Ingredients

2 cups cooked shredded chicken
2 cups long-grain white rice, uncooked
4 cups low-sodium chicken broth
1 tablespoon olive oil or butter
1 medium onion, finely diced
2 cloves garlic, minced
2 cans (4 oz each) diced green chiles, drained
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and black pepper to taste
1 cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
½ cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro (optional for garnish)

Instructions

Rinse the rice under cold water until the water runs clear. This helps remove excess starch and keeps the grains from sticking.
In a large pot, heat olive oil or butter over medium heat. Add the onion and cook for 3 to 4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
Add the rice to the pot and stir for about 1 minute to lightly toast it and absorb the flavors.
Pour in the chicken broth, season with cumin, chili powder, smoked paprika, salt, and pepper. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover, and let the rice cook for about 18 minutes until tender and all liquid is absorbed. Remove from heat and let it sit for 5 minutes covered.
While the rice is resting, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cooked rice, shredded chicken, diced green chiles, sour cream, cheddar, and Monterey Jack cheese. Mix thoroughly until well blended.
Spoon the mixture evenly into the prepared baking dish, pressing it down lightly with a spatula. Sprinkle extra cheddar cheese evenly on top.
Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly with golden edges.
Remove from the oven and allow to cool for 5 minutes before serving. Garnish with fresh cilantro if desired.

What Type Of Chicken Works Best For Cheesy Green Chile Chicken And Rice Casserole?

The beauty of this casserole is that it works well with different cuts of chicken, as long as it’s tender and fully cooked. Most people prefer shredded chicken because it blends nicely with the rice and cheese.

Shredded rotisserie chicken: Convenient, flavorful, and saves time.
Boiled chicken breast: Lean and mild, perfect if you want to control seasoning from scratch.
Slow-cooked thighs: Juicy, rich in flavor, and stay moist even after baking.

If you already have leftover cooked chicken, this recipe is an excellent way to transform it into a brand-new dish.

Can I Use Different Types Of Rice?

Yes, but not all rice varieties cook the same way, and this can affect the texture of your casserole. The recipe calls for long-grain white rice because it stays fluffy and doesn’t clump together. Here’s how alternatives compare:

Brown rice: Adds nuttiness and extra fiber, but needs more liquid and longer cooking time.
Jasmine or basmati rice: Fragrant options that still stay fluffy, though the flavor will be slightly more aromatic.
Instant rice: Works in a pinch, but you’ll need to adjust the liquid and shorten cooking time.

Always cook your rice properly before mixing it with the other ingredients, or the casserole may turn mushy or underdone.

How Can I Adjust The Heat Level In The Casserole?

Not everyone enjoys the same spice level, so here are easy ways to make the casserole milder or hotter depending on your preference:

For less heat: Use mild canned green chiles, reduce or skip chili powder, and balance with extra sour cream or cheese.
For medium spice: Stick with standard diced green chiles and the seasoning in the recipe.
For extra spice: Add roasted jalapeños, diced fresh serrano peppers, or a dash of cayenne pepper for an extra kick.

This way, you can prepare the same dish for family members with different spice tolerances.

Can I Prepare Cheesy Green Chile Chicken And Rice Casserole Ahead Of Time?

Yes, this dish is very make-ahead friendly, which is helpful if you’re planning meals in advance.

Assemble ahead: Mix all the ingredients, place in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
Bake later: When you’re ready, remove it from the fridge, let it sit at room temperature for 20 minutes, then bake as directed.
Freezer option: Assemble the casserole, cover it with foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking.

This saves you time on busy days while still giving you a homemade, hearty meal.

How Do I Store Leftovers Properly?

Leftovers can be stored safely and taste just as good when reheated if you handle them the right way.

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Place cooled portions in freezer-safe containers or heavy-duty bags for up to 2 months.
Reheating: Warm individual portions in the microwave or reheat the whole casserole in the oven at 350°F until heated through.

Adding a sprinkle of fresh cheese before reheating helps restore that creamy, cheesy layer.

What Can I Serve With Cheesy Green Chile Chicken And Rice Casserole?

This casserole is filling enough on its own, but pairing it with fresh sides makes the meal more balanced and colorful.

Fresh salad: Crisp lettuce, tomatoes, cucumbers, and a light vinaigrette add freshness.
Roasted vegetables: Carrots, zucchini, or bell peppers bring extra flavor and nutrition.
Tortilla chips or warm bread: Great for scooping and adding crunch.

By adding simple sides, you can turn this casserole into a complete dinner spread.