This Cheesy Green Chile Rice Casserole is the epitome of comfort food with just the right amount of spice. With only four ingredients, it’s incredibly easy to whip up and perfect as a side dish or even a quick main course. The creaminess from the chicken soup and the bold, zesty green chilies pair beautifully with the gooey, melted cheddar cheese for a dish that’s hard to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (4 oz) diced green chilies
One cup cooked rice
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
Directions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, diced green chilies, shredded cheddar cheese, and cream of chicken soup.
Stir everything together until well combined.
Transfer the mixture to a greased 9×9-inch baking dish and spread it evenly.
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Servings and Timing
Servings: 4 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Variations
Add Protein: I sometimes add cooked shredded chicken or ground beef for a heartier dish. It’s an easy way to make it a more filling main course.
Spicy Kick: If I want to turn up the heat, I’ll add a bit of jalapeño or some extra green chilies.
Vegetarian Option: I can easily make this vegetarian by skipping the cream of chicken soup and using a vegetable-based soup instead.
Storage/Reheating
Storage: I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days.
Reheating: To reheat, I microwave individual portions for 1-2 minutes or pop the casserole back in the oven for about 10-15 minutes at 350°F, covered with foil to prevent it from drying out.
FAQs
Can I make this casserole ahead of time?
Yes, I can prepare the casserole ahead of time and store it in the fridge for up to 24 hours before baking. When ready, I simply pop it in the oven.
Can I use a different type of cheese?
Of course! While I love the sharp flavor of cheddar, I’ve also tried using Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor profile.
Can I make this recipe gluten-free?
Yes, I can substitute the cream of chicken soup with a gluten-free version, and it’ll work just fine.
Can I freeze this casserole?
Yes, I can freeze it before baking. Just cover it tightly with foil or plastic wrap and store it in the freezer for up to 2 months. When ready to bake, thaw it overnight in the fridge and then cook as usual.
How can I adjust the spiciness of this dish?
I can control the spice level by adjusting the amount of diced green chilies I use or by using a milder version of the chilies. For more heat, I can add some jalapeños or chili powder.
Conclusion
This Cheesy Green Chile Rice Casserole is a total winner in my book. It’s quick, simple, and incredibly satisfying. The combination of cheesy goodness and zesty green chilies makes it a dish that’s perfect for busy nights or casual family dinners. Plus, with so many ways to make it your own, it’s versatile enough for everyone to enjoy.
Recipe:
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Cheesy Green Chile Rice Casserole
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Cheesy Green Chile Rice Casserole is a comforting, flavorful dish with creamy chicken soup, bold green chilies, and gooey cheddar cheese. Perfect as a side dish or main course, it’s easy to make with only four ingredients.
Ingredients
1 can (4 oz) diced green chilies
1 cup cooked rice
1 cup shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, diced green chilies, shredded cheddar cheese, and cream of chicken soup.
- Stir everything together until well combined.
- Transfer the mixture to a greased 9×9-inch baking dish and spread it evenly.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Notes
For a heartier dish, you can add cooked shredded chicken or ground beef.
To adjust the spiciness, use more or less diced green chilies, or add jalapeños for extra heat.
Make it vegetarian by using a vegetable-based soup instead of cream of chicken.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
If making ahead, store in the fridge for up to 24 hours before baking.
This casserole can also be frozen before baking. Thaw in the fridge and bake as usual.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
