Creamy Chicken and Chilies Casserole
Indulge in the comforting flavors of this Creamy Chicken and Chilies Casserole, a one-pan masterpiece brimming with Tex-Mex flair. Tender shredded chicken, zesty green chilies, and a luscious blend of cream cheese, sour cream, and melted cheddar come together over a bed of fluffy white rice for the ultimate cheese-studded comfort food. Lightly spiced with cumin and paprika, this creamy casserole offers the perfect balance of heat and richness, while a sprinkle of fresh cilantro adds a burst of freshness. Quick to prep and easy to bake, it’s an ideal choice for busy weeknights or crowd-pleasing potlucks. Whether served as a standalone dish or paired with a crisp side salad, this recipe promises to deliver bold flavors in every bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 ounces green chilies (canned, diced)
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup chicken broth
- 3 cups cooked white rice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick spray or a small amount of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until fully cooked. Remove the chicken from the skillet, let it cool slightly, and shred it into bite-sized pieces using two forks.
In the same skillet, add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional minute until fragrant. Add the cooked onions and garlic into a large mixing bowl.
To the mixing bowl, add the shredded chicken, green chilies, cream cheese, sour cream, chicken broth, shredded cheddar cheese (1 1/2 cups), and Monterey Jack cheese. Season with cumin, paprika, salt, and black pepper. Stir everything together until well combined and creamy.
Layer the cooked white rice evenly in the bottom of the greased casserole dish. Pour the chicken mixture over the rice, spreading it out evenly.
Sprinkle the remaining 1/2 cup of cheddar cheese over the top for a cheesy crust.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your Creamy Chicken and Chilies Casserole!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.8 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 526 mg | 40% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 361 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
