Name: Green Chile Chicken and Rice Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 large boneless skinless chicken breast ((or 2 thin cut breasts)); 2 cups cooked white rice; 1 cup sour cream; 5.52 ounces cream of celery soup ((half of a can)); 1/3 cup canned mild hatch green chiles (chopped); 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 cups Colby-jack cheese (shredded); Salt and pepper (to taste); Fresh parsley or green onion (chopped, for garnish)

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Green Chile Chicken and Rice Casserole is a southwest spin on Southern comfort food your family will ask for time and again!

Today’s dish is a comforting dinner that has a little kick to it and it’s totally fabulous! I mentioned how I’m obsessed with Miss Mary Bobo’s (their Chicken & Cornbread Casserole…swoon!) and this dish is another of the killer recipes from the cookbook.

After my Hatch Chile, Chicken & Bacon Calzone adventure, I still had pounds of chiles left. Pounds.

This chicken and rice casserole recipe was jumping up and down and waving its hands begging to be made. So I made it. And boy am I glad I did!

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Living Arizona, you develop a taste for chiles and Mexican food. Being so close to the border with so many delicious options it’s hard not to.

When I found this cheesy chicken and rice casserole recipe in Miss Mary Bobo’s Boarding House Cookbook I knew I had to try it.

This dish is so easy to make. Like insanely easy.

It’s perfect for weeknights when you don’t really want to cook. All you do is cook the chicken, shred it, Mix everything up, throw it in a dish and into the oven, and then forget about it for a while.

Ingredients for Green Chile Chicken and Rice Casserole

Boneless skinless chicken breast – to save on prep, you can use a rotisserie chicken instead. Chicken thighs are totally okay too. I’m all about getting what’s on sale.
Cooked white rice – I usually make instant rice to keep it quick.
Sour cream
Condensed cream of celery soup – you can swap in cream of chicken soup or cream of mushroom soup too
Mild hatch green chiles – the diced chiles in a can, not fresh
Salt & pepper
Shredded Colby-jack cheese – you can swap for cheddar if you prefer
Green onions or fresh parsley for garnish

How to Make Chicken and Rice Casserole

Start by preheating your oven to 350 degrees F. Then grab a 9-inch x 9-inch casserole dish and coat the inside with non-stick cooking spray. Set this aside for now.
Next, cook the chicken in a skillet over medium heat for 3 to4 minutes per side. Once the chicken is cooked through (no longer pink inside), transfer it to a cutting board and chop or shred it.
Once the chicken is done, add the cooked rice, sour cream, cream of celery soup, and green chiles to a large bowl and stir to combine.
Then you’ll add the chicken, salt, and pepper to the rice mixture and stir everything one more time until it’s all mixed up.
Grab your prepared baking dish and pour half of the rice mixture in the bottom of the dish. Then use a spoon or rubber spatula to spread the rice into an even layer. Top the rice with 1 cup of shredded cheese. Repeat the layers one more time.
Place the baking dish into your hot oven on the middle rack. Bake the casserole for 40 to 45 minutes until it’s nice and bubbly.
Take the baking dish out of the oven and let it cool for 5 to 10 minutes before serving. I like to top this casserole with some chopped parsley or green onion for garnish.

The leftovers were gone in two days between me and Mike.

I put a big dollop of sour cream on top of my serving and went to town. But then again, I put sour cream on practically everything.

This casserole is a hand down winner. Mike flat out said, “Wife, you should definitely make this again.” Boom. When the husband loves it that’s a good sign.

Looking for some more casseroles to feed the fam?