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I love green chiles, but this is my first time making this green chile chicken casserole recipe. Perfect on a cold winter night, I found my self taking bite after bite of this easy chicken casserole recipe.

There are many green chile chicken casserole recipes but this recipe, which is loaded with roasted green chilies, may soon be a family favorite.

It’s a bit different than many I’ve seen as it doesn’t contain condensed chicken soup or green chili sauce, unless you choose to use them.

I use lots of green chiles to give this casserole its flavor, however there are many ways to make this your own, which I’ll tell you about soon.

This mouthwatering dish brings together similar ingredients that I use in Buffalo chicken, except intead of buffalo sauce, I sub in green chiles.

You could also use green chile sauce if you choose.

My recipe includes two chicken breasts that I seasoned and cooked at home or you could easily sub in 3 cups of chopped rotisserie chicken.

This is a great recipe for leftovers!

Since this is not an enchilada dish I did not use flour tortillas, though I did use corn tortilla chips on the top, which made for almost a nacho like topping!

Rather than using a can of chicken soup, I chose to use cream cheese, milk, sour cream,cheddar cheese, and, of course, lots of green chilis.

This green chile chicken casserole recipe can easily become a one-pan dinner.

Whether you’re a seasoned cook or a busy parent looking for a quick and tasty dinner option, this green chile casserole is sure to become a regular at your dinner table.

Ingredients Needed For Green Chile Chicken Casserole Recipe:

Just a few simple ingredients and seasonings are all that’s required to get this casserole started.

Chicken Breast OR Rotisserie Chicken: For a shortcut on busy nights, opt for pre-cooked rotisserie chicken or cook and shred seasoned chicken breasts. .
Green Chilies OR Hatch Chiles: Hatch chiles are a variety of green chilis. This year all I could find on the street were Pueblo chilies, which are also a green chili. Though they are from Pueblo, Colorado, I must say I still prefer those from Hatch, New Mexico. Sorry, Pueblo! I buy my chiles every Fall and freeze them in packets that I use throughout the year. However in this recipe the variety truly makes no difference. Canned green chiles work well too, just make sure you drain and dry them well. Two 4 oz cans ought to do it.
Cream Cheese and Cheddar Cheese or Pepper Jack Cheese: Creamy cream cheese enriches the casserole, creating a luscious texture. Combine it with sharp cheddar cheese or your choice of cheese for a perfect balance of creaminess and tangy goodness.
Seasonings: I added traditional Mexican seasonings such as cumin, garlic powder and oregano. A dash of hot sauce brings out extra flavor.
Rice: To give the casserole some body, I added two cups of cooked rice. I took a shortcut and used a package of Spanish rice from Trader Joes. Steamed rice will also work and NO rice is OK, too. You may also stir in a can of drained and dried black beans in place of the rice or use some of both. For that matter a can of corn would also taste great!

How To Make this Mexican Chicken Casserole:

Start by preheating your oven. Get out an oven-proof skillet and melt the butter. A non-stick skillet will work, but I do love cast-iron, when it comes to skillet dinners!

Cook over medium heat the minced onions until they are translucent-just a few minutes is needed.

Add the milk and bring it to a slow simmer OR add a can of green enchilada sauce for extra flavor.

(I didn’t have this on hand so I used a lot of green chiles and was very happy wth the results.)

Over medium low heat add the chunks of cream cheese, sour cream and some of the shredded cheese and stir until smooth.

Now add your seasonings and a good dash of hot sauce. I used Tabasco, but Cholula will be fine, too!

Last, but not least, stir in the shredded chicken and the drained and dried green chilies.

Mix well and spread the chicken mixture evenly in the skillet.

No need for a casserole dish in this recipe.

Top with crispy tortilla chips and sprinkle on the rest of the shredded cheese.

Bake in the preheated oven covered with aluminum foil that has been sprayed with cooking spray so the cheese doesn’t stick to it.

Bake for 30 minutes then remove foil and bake for remaining 15 minutes.

Serving Suggestions for Green Chile Chicken Casserole Recipe:

Garnish with green onions, diced tomatoes, avocado and sour cream or toppings of your choice.

You may want some extra salsa on the side.

Since rice is already mixed into this casserole, I would serve this with black beans or refried beans on the side.

OR just skip the beans and add a salad.

This casserole is not only a great recipe for a family dinner but also a fantastic option for meal prep.

Store leftovers in an airtight container and enjoy the next day, allowing the flavors to meld together for an even tastier experience.

Variations and Adaptations

Experiment with different cheeses like pepper jack or plain montery jack or add a can of black beans for an extra protein boost.

Add in the green chile sauce or salsa instead of milk. And don’t be afraid to use the milk of your choice.

Next time I might use heavy cream to turn this into an even richer dish!

For a vegetarian twist, exclude the chicken altogether and create a green chile and cheese casserole that’s equally delicious.

In this case I’d be sure to also add in the can of beans along with the rice.

And use cauliflower rice if you prefer!

Never having made this before I found this easy Green Chile Chicken Casserole recipe stands out as a flavorful and convenient option that satisfies me and hopefully Manservant.

He hasn’t tasted it yet, as he has been in Texas with his dad.

Yes, I do believe in serving leftovers and tonight this will be his dinner!