This comforting chicken casserole, that is loaded with green chiles is perfect for dinner. Easy to make with rotisserie chicken, and with a nacho-type topping, this casserole is delightful on a cold night!
1 T butter
1 c chopped onions
1 c milk or green chile sauce
4 oz cream cheese, diced
1/2 c sour cream
Tabasco (a dash really brings out the flavors)
3/4 c shredded cheddar cheese or jalapeno cheese
1 t ground cumin
1 t garlic powder
1 t coarse salt
1/2 t smoked paprika
1/2 t dried oregano
3 c shredded cooked chicken
1.5 c diced green chilies (canned or thawed and drained well)
2 c cooked rice (spanish or white)
Tortilla Chips (Any Flavor)
Garnishes: chopped cilantro, minced green onions, diced tomatoes, sliced avocados, sour cream, salsa
Preheat oven to 350.
In a 10″ cast iron skillet melt butter. Add onions and cook about 5 minutes on medium heat until they are translucent and soft. (They do not need to brown.)
Add milk or sauce, and bring to a simmer. Stir in the cream cheese, sour cream, Tabasco, 1/2 c of the shredded cheese. Whisk together over low heat until melted and smooth and creamy.
Add in the seasonings and taste. If you think this needs more salt, do not be afraid to add it.
Stir in the chicken and chilies and taste again. Add the cooked rice. I admit to using a bag of cooked Spanish rice from Trader Joes. It adds extra flavor, but plain rice is good, too. And even no rice is OK!
Top with tortilla chips and sprinkle with cheese. Cover with a piece of aluminum foil that has been sprayed with cooking spray.
Bake at 350 for 30 minutes and then uncover and bake 15 more minutes until bubbly. Serve with your favorite garnishes!
See post for serving suggestions and tips!
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