Nutritous Chicken Casserole
- Total Time: 40 minutes
- Yield: 4 servings
Description
This nutritious chicken casserole combines tender chicken, spicy pepper jack cheese, and wholesome brown rice for a satisfying, healthy meal.
Ingredients
Units
- 2 pre-cooked boneless, skinless chicken breasts, shredded
- 1/2 cup (120 ml) (5-6 whole) green onions, chopped
- 1/2 cup (120 ml) shredded pepper jack cheese (about 6 slices)
- 2 tbsp (30 ml) grated Parmesan cheese
- 1 tsp chili powder
- Salt, to taste
- Pepper, to taste
- 3/4 cup (180 ml) 1% milk
- 1/4 cup (60 ml) fresh cilantro, chopped
- 3 cans (4.5 oz/128 g each) chopped fire-roasted green chiles
- 12 (6-inch) corn tortillas
- Cooking spray
- Sour cream, for topping
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the shredded chicken, green onions, 1/4 cup of the pepper jack cheese, Parmesan cheese, chili powder, salt, and pepper. Mix well to combine.
- In a food processor, blend the milk, cilantro, and green chiles until smooth.
- Spray a 13×9-inch pan with cooking spray and pour 1/3 of the chile mixture on the bottom. Layer 4 corn tortillas over it, then top with the chicken mixture. Repeat the tortilla and chicken layers once more, ending with tortillas on top.
- Pour the remaining chile mixture over the top, then sprinkle with the remaining pepper jack cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool for a few minutes, then serve topped with sour cream.
Notes
- For a spicier kick, add more chili powder or use a spicier cheese.
- This casserole can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Substitute Greek yogurt with sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 14
- Carbohydrates: 28
- Fiber: 3
- Protein: 30
- Cholesterol: 75
If You Liked This Recipe, You’ll Love These
- Southwest Chicken Power Bowl
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
Frequently Asked Questions
Why does the recipe blend Greek yogurt with chicken broth in a food processor?
Blending ½ cup Greek yogurt with 1 cup low-sodium chicken broth smooths out the yogurt so it incorporates evenly into the filling without leaving lumps. The mixture then gets stirred into the chicken and rice base before baking.
Can I use sour cream instead of Greek yogurt?
Yes — substitute Greek yogurt with sour cream if you prefer; it will give a slightly richer, tangier result.
How do I store and reheat leftovers?
The casserole keeps in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Abby, i made this on sunday and we ate it three nights running. Doubled the veg because i had a fridge to clear. Not usually a casserole person but here we are.