Creamy Green Chile Chicken and Rice Casserole

Green Chile Chicken and Rice Casserole puts a Southwestern twist on classic Southern comfort food. It’s cheesy, a little spicy, and simple enough for busy weeknights—yet flavorful enough to become a repeat family favorite.

This casserole is adapted from a well-loved boarding house cookbook and is one of those recipes that feels like home. It uses everyday pantry ingredients—cooked rice, shredded chicken, canned green chiles, sour cream, and a can of condensed soup—layered with cheese and baked until bubbly. The result is creamy, comforting, and just a little bit smoky from the chiles.

It’s an excellent way to use leftover roasted or rotisserie chicken, or to make a satisfying dinner with minimal prep. If you have canned mild green chiles on hand, this recipe comes together quickly and delivers consistent results.

Ingredients for Green Chile Chicken and Rice Casserole

• 1 large boneless, skinless chicken breast (or 2 thin-cut breasts; rotisserie chicken works well)
• 2 cups cooked white rice (instant or leftover rice)
• 1 cup sour cream
• 5.52 ounces condensed cream of celery soup (about half a can; you can substitute cream of chicken or mushroom)
• 1/3 cup canned mild diced green chiles (drained and chopped)
• 1/2 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste)
• 2 cups shredded Colby-Jack cheese (or cheddar)
• Fresh parsley or green onion, chopped for garnish

How to Make Chicken and Rice Casserole

1. Preheat the oven to 350°F (175°C). Spray a 9-inch x 9-inch baking dish with nonstick cooking spray and set aside.
2. If using a large chicken breast, slice it in half or butterfly and cut into thinner pieces so it cooks evenly. Heat a skillet over medium and cook the chicken 3–4 minutes per side, until cooked through and no longer pink. Remove and shred or finely chop.
3. In a large bowl, combine the cooked rice, sour cream, condensed soup, and diced green chiles. Stir until well blended.
4. Add the shredded chicken, salt, and pepper to the rice mixture and mix until evenly distributed.
5. Spoon half of the mixture into the prepared baking dish and spread into an even layer. Sprinkle 1 cup of shredded cheese over the first layer. Top with the remaining rice mixture and finish with the remaining 1 cup of cheese.
6. Bake in the center of the oven for 40–45 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden.
7. Remove from the oven and let rest 5–10 minutes before serving. Garnish with chopped parsley or sliced green onions. Serve warm.

This dish reheats beautifully and makes great leftovers for lunches or quick dinners. A dollop of extra sour cream on each serving is a delicious finishing touch if you enjoy that creamy tang.

Green Chile Chicken and Rice Casserole — Recipe Summary

Notes

• This recipe requires pre-cooked rice. Using uncooked rice will likely leave grains undercooked after baking. Instant rice or leftover cooked rice works best.
• Substitute cream of chicken or cream of mushroom soup if preferred.
• To save time, use a rotisserie chicken and shred two breasts to replace the stovetop-cooked chicken.
• For a spicier version, choose medium or hot diced chiles instead of mild.

Nutrition (per serving — estimate)

• Calories: 358 kcal
• Carbohydrates: 19 g
• Protein: 17 g
• Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 77 mg
• Sodium: 678 mg
• Fiber: 1 g

All nutritional information is an estimate and will vary depending on the exact ingredients and brands you use.

If you enjoy one-pan, comforting casseroles, this recipe is a reliable go-to that keeps well and pleases most palates. It’s easy to scale up for company or to make ahead for a busy week.

Looking for more casserole ideas? Try variations like tater tot hotdish, skillet cornbread and sloppy joe bakes, chicken pasta bakes, or classic chicken noodle-style casseroles. Casseroles are a great way to mix proteins, vegetables, starches, and cheese into a single comforting dish that feeds a family with minimal fuss.