green chili chicken casserole recipe

Written BySheba G Updated On
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The Best green chili chicken casserole recipe

I’ve been making this green chili chicken casserole recipe for years, and it’s always a hit with my family. It’s a staple in our household, especially during the cooler months when we’re looking for hearty, comforting meals.

The dish is a perfect blend of flavors and textures, with the spicy kick of green chili peppers, the richness of chicken and cream, and the crunch of toasted tortilla chips on top. I love how it’s easy to customize to our tastes, whether that means adding more or less heat, or swapping out different types of cheese.

My kids are big fans of this recipe too – they love helping me assemble the casserole and getting their hands dirty (literally!) As for me, I appreciate how this dish is not only delicious but also relatively healthy compared to some other comfort food options out there.

With lean protein from the chicken, plenty of veggies from the peppers and onions, and a moderate amount of cheese, this casserole is a great choice for a weeknight dinner or a special occasion. Plus, it’s easy to make ahead and reheat, so it’s perfect for busy days or when we’re short on time.

Green Chili Chicken Casserole

4.8 from 609 votes

A comforting and flavorful casserole featuring tender chicken, spicy green chiles, and a creamy sauce. This dish is perfect for a family dinner and can be easily customized with your favorite vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken Mixture

2 lbs boneless skinless chicken breasts
1 can (4 oz) diced green chiles
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

For the Sauce

1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup milk

For the Topping

1 cup crushed tortilla chips
1/4 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Grease a 9×13-inch baking dish and set it aside.
3In a large skillet, cook the chicken breasts over medium-high heat until they are no longer pink in the center, about 6-7 minutes per side.
4Remove from heat and let it rest for 5 minutes, then dice the chicken into bite-sized pieces.
5In the same skillet over medium heat, add the chopped onion and cook until softened and translucent, about 4-5 minutes.
6Add the minced garlic and cook for an additional 1 minute until fragrant.
7Stir in the diced green chiles, ground cumin, paprika, salt, and black pepper.
8Cook for 2 minutes, stirring occasionally.
9In a mixing bowl, combine the cream of chicken soup, sour cream, shredded Monterey Jack cheese, and milk.
10Mix well until the cheese is fully melted and the sauce is smooth.
11Add the diced chicken to the skillet with the onion and green chile mixture.
12Pour the sauce over the chicken and stir until well combined.
13Transfer the chicken mixture to the prepared baking dish and spread it evenly.
14Sprinkle the crushed tortilla chips and shredded cheddar cheese evenly over the top.
15Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
16Let it rest for 5 minutes before serving.

🔧Equipment

9×13-inch baking dish
Large skillet
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add your favorite vegetables like bell peppers or corn to the casserole. For a spicier dish, add diced jalapeños to the chicken mixture.

Watch Video Of How Green Chili Chicken Casserole Works

This green chili chicken casserole recipe has been a game-changer in our household – it’s easy to make ahead and reheat as needed, perfect for busy weeknights or special occasions alike!

I love how versatile it is too – whether you’re looking for a low-carb option by swapping out tortilla chips for cauliflower crust or adding extra veggies like bell peppers and zucchini – there are countless ways to customize this recipe to suit your tastes.

❓ Frequently Asked Questions About Green Chili Chicken Casserole

1. What type of green chili peppers should I use?

For this recipe, you’ll want to use Anaheim or Poblano peppers. These mild to medium-hot peppers will add a nice depth of flavor without overpowering the other ingredients.

2. Can I use ground beef instead of chicken?

Yes, you can definitely use ground beef if you prefer! Just brown it in a pan before adding it to the casserole mixture.

3. How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When reheating, make sure the casserole reaches an internal temperature of 165°F (74°C) to ensure food safety.

4. Can I make this recipe gluten-free?

Yes, simply substitute gluten-free tortilla chips for the regular ones and choose a gluten-free cheese alternative if needed.

5. How do I prevent the casserole from becoming too soggy?

To avoid sogginess, make sure your tortilla chips are fresh and crunchy before adding them to the casserole mixture.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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