Cheesy Baked Green Chile Chicken Casserole

• Kid-friendly: Even picky eaters can’t resist the cheesy goodness!
• Quick and easy: From prep to plate in under an hour – that’s my kind of meal.
• Budget-friendly: Uses pantry staples and affordable ingredients.
• Make-ahead: Assemble it earlier in the day and bake when you’re ready.
• Comfort food: Warm, cheesy, and totally satisfying – perfect for chilly evenings.

Ingredients

• 4 cups shredded cooked chicken (rotisserie chicken works great!)
• 8 oz chopped green chiles, drained (about 2 cans)
• 10.5 oz cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (optional garnish)

How to Make

1. Preheat your oven to 350°F (175°C). We want that baby nice and toasty!
2. In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Give it a good stir until everything is smooth and creamy.
   

   Pro Tip: If you want a little extra kick, add a pinch of cayenne pepper to the soup mixture. But be careful – a little goes a long way!

   
   
3. Stir in the shredded chicken and chopped green chiles until well combined. Make sure every piece of chicken gets coated in that delicious creamy sauce.
4. Pour the mixture into a greased 9×13 inch casserole dish. Spread it out evenly so it cooks uniformly.
   

   Note: Don’t have a 9×13 dish? No worries! An 8×8 will work too, but you might need to bake it a little longer.

   
   
5. Sprinkle the cheddar cheese evenly over the top of the casserole. Get generous with that cheese – we want a nice, melty, golden crust!
6. Bake for 20-30 minutes, or until the edges are bubbly and the cheese is melted and lightly golden brown. Keep an eye on it, ovens can be fickle beasts.
7. Let the casserole sit for 10 minutes before serving. This helps it set up a bit and prevents you from burning your tongue (trust me, I’ve been there!).
8. Garnish with chopped fresh cilantro, if desired. Serve with your favorite sides like rice, beans, or tortillas. Enjoy!

Tips & Tricks

Want to take this casserole to the next level? Here are some of my favorite ways to customize it:

• Flavor Boosters: Add a can of drained corn, black beans, or diced tomatoes for extra flavor and texture.
• Time-Saver: Use pre-shredded cheese to save even more time on busy weeknights.
• Storage Tips: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
• Prep Hack: Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. Just add a few extra minutes to the baking time if it’s cold.

Dietary Variations

• Gluten-Free: Make sure to use gluten-free cream of chicken soup.

Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! Monterey Jack, Colby Jack, or even pepper jack would be delicious in this casserole. Feel free to experiment and find your favorite combination.

Can I freeze this casserole?

Yes, you can! Assemble the casserole in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed. You might need to add a few extra minutes to the baking time.