Casserole Queens Green Chile Chicken & Rice Bake

Print Friendly
Casserole Queens Green Chile Chicken & Rice Bake

Serving Size

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

This tasty casserole is gluten free and part of the Casserole Queens' HUNGRY series. Thanks to these lovely gals for the recipe - perfect for tailgates, get-togethers and large family gatherings.


  • 3/4 pounds chicken breasts, boneless, skinless, cubed into 1 inch pieces
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 cups chicken stock
  • 3 (4 ounce) cans diced green chiles
  • 1 (14.5 ounce) can chopped stewed tomatoes
  • 1 (8 ounce can) tomato sauce
  • 2 sprigs fresh oregano
  • 1 1/2 cups yellow onion, medium diced
  • 2 garlic cloves, minced
  • 1 jalapeno, seeded and finely diced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 cups long grain white rice, rinsed
  • 2 cups tortilla chips, roughly crushed
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded manchego cheese
  • 2 tablespoons chopped cilantro
  • 2 cups sour cream
  • One 9x13 baking dish

Recipe Info

  1. Have oven preheated to 375F.

  2. Heat 2 tablespoon of oil in a large sauté pan over medium-high heat. Add cubed chicken and cook until browned on all sides, about 8 minutes, season with salt and pepper.

  3. To the browned chicken add 1 cup of the stock, green chiles, stewed tomatoes, tomato sauce, and oregano. Stir to combine and cook until mixture just comes to a simmer, season with salt and pepper to taste. Transfer to baking dish and bake uncovered for 20 minutes.

  4. Heat remaining oil in a pot over medium heat. Add onion, garlic, jalapeño, cumin, and chili powder. Cook for 8-10 minutes until vegetables become soft and slightly brown around the edges. Sprinkle in the rice and stir to combine. Cook stirring until rice begins to toast slightly, about 5-6 minutes. Pour in the remaining 3 cups of chicken stock and bring to a simmer. Cover pot with lid and simmer until rice is fully cooked.

  5. Remove baking dish from oven and turn your broiler on. Evenly spread the cooked rice over top of chicken. Sprinkle crushed chips on top of rice and evenly distribute all the cheese on top of chips. Place the baking dish under the broiler and cook until all the cheese is melted and golden in color. Remove from oven and garnish with fresh cilantro. Serve with sour cream on the side.

Print Friendly Save paper with the printer friendly version