Cheesy Green Chile Chicken and Rice Casserole

Cheesy Green Chile Chicken and Rice Casserole is a Tex-Mex spin on the usual chicken and rice.

Casseroles are on our menu pretty frequently because I can usually get at least two suppers and a couple of lunches from cooking once. That’s a total win in my book.

This casserole is pretty simple even though it is made completely from scratch. No canned cream of.. soups in this recipe. I even roasted the chiles but feel free to use canned diced green chiles.

The reason I used ones I roasted is I’ve been able to find fresh Anaheim chiles for $.99 per pound. A can of green chiles is at least 79 cents. Depending on how finely I chop the chiles I can get at least the equivalent of two cans per pound of chiles.

This is not a quick throw it together at the last minute recipe because it bakes for 45 minutes.  It needs that long in the oven for the rice to absorb some of the sauce.

This cheesy green chile chicken and rice casserole  would be great with a salad with homemade Ranch dressing or with refried beans, chips, and Pico de Gallo

5 from 1 vote

Cheesy Green Chile Chicken and Rice Casserole

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 -10
Author Micha @ Cookin' Mimi


  • 2 cups par-boiled or converted rice
  • 4 cups water
  • 2 cups cooked chopped chicken
  • 4 Tablespoons butter
  • 1 medium onion , chopped
  • 4 Tablespoons flour
  • 4 cups low sodium chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chiles
  • 1 1/2 to 2 cups shredded Colby Jack or Cheddar cheese


  1. Preheat oven to 350 degrees
  2. Spray or butter a 9 by 13 inch casserole dish
  3. Cook the rice in the water according to the package directions
  4. Place in a large bowl along with the chicken and green chiles
  5. In a skillet melt the butter over moderate heat
  6. Add the onion and cook for three to five minutes or until translucent
  7. Sprinkle with flour and whisk together
  8. Cook for another minute or two until the raw flour smell is gone
  9. Whisk in the chicken broth
  10. Bring to a boil, reduce heat and simmer for ten minutes or until thickened
  11. Place the sour cream in a bowl and whisk in a small amount, approximately 1/2 cup, of the thickened sauce
  12. Pour the sour cream into the skillet and gently warm
  13. Pour the sauce over the chicken and rice
  14. Gently stir to combine
  15. Pour into prepared casserole dish
  16. Top with cheese and bake for 45 minutes or until the casserole is bubbly and golden brown
  17. Let rest 15 minutes before serving


Cheesy Green Chile Chicken and Rice Casserole
This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday


  1. Teri Giese says

    5 stars
    Hi Micha! Happy New Year! Just wanted to let you know that have pinned, printed and prepared quite a few of your recipes over the last few weeks. Appreciate the fresh, and easy family friendly ideas! Yummy too! Always able to make right away as made with ingredients I have on hand. Thanks!

  2. This looks great Mimi! I’ll have to try it – rice and cheese are always big hits around this place! Visiting from Alder Collective

  3. This looks so good! I LOVE green chiles, and I love that this recipe doesn’t use any canned soups.

  4. Sounds delicious! I love any type of mexican casserole. I’ll have to try it out!

    Thanks for joining us on the Alder Collective! Pinning, and we hope to see you again this week!

  5. Yum – so good! Thanks for making me aware of converted rice!

  6. Heidi Briley says

    Hmmm, not sure where to put the chilis, in the sauce or on top before the cheese?

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