Green Chile Chicken Casserole
Make this easy green chile chicken casserole for a comforting dinner that’s full of flavor and simple to prepare. It’s creamy, a little spicy, and perfect for busy weeknights!
This casserole is perfect when you need something quick and easy for dinner. It’s creamy, has a little spice, and uses simple ingredients like chicken, rice, and green salsa. You can even use leftover rotisserie chicken to save time!
The combination of cream cheese, sour cream, and Colby jack cheese makes the dish rich and satisfying, while the green salsa adds a mild heat that everyone can enjoy.
If you love casseroles, you might also enjoy my French Onion Chicken Casserole for a cheesy, savory twist or Creamy Chicken Taco Casserole for a Tex-Mex spin.
What You’ll Need:
- Cream cheese, milk, and sour cream: These make the casserole creamy.
- Cream of chicken soup: Adds flavor and more creaminess.
- Green salsa: Brings a mild, tangy heat. Choose mild for less heat or hot for a spicy version.
- Seasonings: Garlic powder, onion powder, salt and pepper add flavor and balance the other ingredients.
- Cooked rice and chicken: Fills the casserole and makes it hearty.
- Colby jack cheese: Melts on top and inside the dish for extra flavor.
- Black olives: A little salty for balance.
How to Make It
- Make the sauce: First, stir the softened cream cheese until it’s smooth. Add the milk, cream of chicken soup, and sour cream. Then stir in the garlic powder, onion powder, salt, pepper, and green salsa. This sauce will help keep the casserole moist and flavorful.
- Layer it: Pour half of the sauce into a greased baking dish. Add the cooked rice, shredded chicken, olives, and half the shredded cheese on top. This layering makes sure everything cooks evenly.
- Add the rest: Pour the remaining sauce over the top. Gently mix, but don’t stir too much, or the rice could get mushy. Sprinkle the rest of the cheese on top to get a nice, melted layer when it bakes.
- Bake it: Place the dish in a 375°F oven for 25 to 30 minutes. You’ll know it’s ready when the cheese is melted and the edges start to bubble.
Serving Ideas
Serve your casserole with a dollop of sour cream or a sprinkle of green onions if you want a fresh flavor. You can also add more black olives on top for a little extra saltiness.
For another one of our favorite chicken casseroles, check out my Chicken and Stuffing Casserole, which is perfect for family gatherings.
Storage
If you have leftovers, let the casserole cool completely before storing it. You can cover it and keep it in the fridge for up to 3 days.
When reheating, warm it in the oven at 350°F until hot, or you can microwave individual portions.
For longer storage, freeze the casserole in an airtight container for up to 2 months. When you’re ready to eat it, let it thaw in the fridge overnight, then bake until warmed through.
More Casserole Recipes
Ingredients
- 4 ounces block-style cream cheese, softened
- ¼ cup milk
- 10 ¾ ounces cream of chicken soup, 1 can
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 16.7 ounces green salsa, 1 jar
- 2 cups cooked white rice,
- 4 cups boneless skinless chicken breasts, cooked and shredded (about 2 chicken breasts or leftover rotisserie chicken)
- 1 tablespoon black olives
- 8 ounces Colby jack cheese, divided
Instructions
- Preheat the oven to 375°F, grease a 9×13-inch baking pan with cooking spray.
- In a large bowl, stir the cream cheese until smooth then whisk in the milk. Add the cream of chicken soup and sour cream, and whisk until combined.4 ounces block-style cream cheese¼ cup milk10 ¾ ounces cream of chicken soup½ cup sour cream
- Stir the garlic powder, onion powder, salt and pepper. Last, add the green salsa.1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon salt½ teaspoon ground black pepper16.7 ounces green salsa
- Pour half of the mixture into the prepared baking pan, and spread it out in an even layer.
- Layer in the rice, shredded chicken, olives, and 4 ounces of cheese. Pour the remaining sauce mixture over the top.2 cups cooked white rice4 cups boneless skinless chicken breasts1 tablespoon black olives
- Gently stir to combine but don’t overmix or the rice will get gummy.
- Sprinkle on the remaining 4 ounces of cheese. Bake, uncovered, for 25-30 minutes or until the cheese is fully melted and starts to bubble around the edges.
- Serve hot with sliced green onions, sliced olives and sour cream if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of green chile chicken casserole. Actual calories will vary.