Preheat the oven to 375°F, grease a 9x13-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 cheese, ¼ cup milk, 10 ¾ ounces cream of chicken soup, ½ cup sour cream
Stir the garlic powder, onion powder, salt and pepper. Last, add the green salsa.
1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper, 16.7 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 rice, 4 cups boneless skinless chicken breasts, 1 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.
Nutrition Facts
Green Chile Chicken Casserole
Serving Size
1 cup
Amount per Serving
Calories
412
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
45
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
81
mg
27
%
Sodium
933
mg
39
%
Potassium
450
mg
13
%
Carbohydrates
37
g
12
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
832
IU
17
%
Vitamin C
3
mg
4
%
Calcium
205
mg
21
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.