Make this Mexican chicken rice casserole with our Green Chilli Chicken Recipe. It’s from our list of hatch green chile recipes and sometimes it’s called a Chicken and Black Bean Casserole. These Hatch chili recipes really rock our world.
This Green Chilli Chicken Recipe came from one of our hatch chili recipes and was originally made with pork. We exchanged the pork for chicken and added rice to make it into a Mexican chicken rice casserole that can also be an easy make-ahead dinner idea.
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It’s always nice to have a recipe on hand that can be assembled ahead of time and popped into the oven for an easy weeknight dinner. And other than the chicken breast, everything comes out of a can. All the ingredients for this Green Chilli Chicken Casserole are cooked and then poured into a casserole dish that can be refrigerated until ready to bake. (Be sure to remove this Mexican chicken casserole dish from the fridge and allow it to come to room temperature prior to baking.)
We used cans of black beans, chopped tomatoes, green chiles, salsa, and brown rice. We even used Uncle Ben’s Brown Ready Rice that is cooked in the microwave for 90 seconds. I tell you Mexican chicken rice casserole is an easy-peasy recipe that is hearty and loaded with Mexican flavors is one of our easiest hatch green chile recipes.
Green Chilli Chicken Recipe:
- 1 1/2lb of chicken breast cut into bite-size pieces
- 3 tablespoons of olive oil
- 1 package of brown ready rice or 1 1/2 cups of brown rice cooked according to package directions
- 10.5 oz can cream of chicken soup
- 15 oz can of black beans, drained and rinsed
- 14.5 oz can diced tomatoes with juice
- 8 oz of chopped green chile
- 1/4 cup water
- 2 Tbsp ground cumin
- 1 cup of grated cheddar cheese
- corn tortillas, optional
How to make this Mexican chicken rice casserole:
Heat your oven to 400 degrees. Then over medium-high heat in a dutch oven, brown chicken pieces in the olive oil until done and no longer pink. Remove the chicken and drain the oil if needed.
Cook the rice according to package instructions and then return the chicken to the dutch oven and add all the ingredients except the cheese, tortillas.
Gently blend and bring the mixture to a boil and simmer 15 minutes. Meanwhile, spray a 2.5-quart baking dish with a cooking spray.
Pour the mixture into the baking dish. *Note: At this point, the dish can be covered and refrigerated. Prior to baking remove from the fridge and let come to room temp. and bake for an additional 10 minutes making it a total of 20 minutes, adding cheese last 5 minutes of baking.
If baking immediately, bake for about 10 minutes until the ingredients are bubbling. Sprinkle the cheese on top of this Chicken and Black Bean Casserole and bake for 5-10 more minutes until the cheese is melted.
Serve with tortillas on the side and extra cheese if needed or wanted. Also, you might wish to set the scene by covering our dinner table with an authentic Mexican serape tablecloth along with Mexican style napkins. Also, it’s fun to serve this Chicken and Black Bean Casserole with margaritas or sangrias.
Other Hatch Green Chile recipes:
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Green Chile Chicken Casserole
Mexican chicken rice casserole with a Green Chilli Chicken Recipe from our hatch green chile recipes. Chicken and Black Bean Casserole -Hatch chili recipes
Servings: 4
Calories: 428.01kcal
Ingredients
- 1 1/2 lb Chicken Breast cut into bite-size pieces
- 3 tablespoons olive oil
- 1 package Uncle Bens Ready Brown Rice (or 1 1/2 cups of brown rice) cooked according to package directions
- 1 10.5 oz can cream of chicken soup
- 1 15 oz can black beans rinsed and drained
- 1 14.5 oz can diced tomatoes with juice
- 8 oz can green chile chopped
- 1/4 cup water
- 2 tablespoons ground cumin
- 1 cup grated cheddar cheese
- corn or flour tortillas
Instructions
- Heat your oven to 400 degrees. Then over medium-high heat in a dutch oven, brown chicken pieces in the olive oil until done and no longer pink. Remove the chicken and drain the oil if needed.
- Cook the rice according to package instructions and then return the chicken to the dutch oven and add all the ingredients except the cheese, tortillas.
- Gently blend and bring the mixture to a boil and simmer 15 minutes. Meanwhile, spray a 2.5-quart baking dish with a cooking spray.
- Pour the mixture into the baking dish. *See Note Sprinkle the cheese on top of this Chicken and Black Bean Casserole and bake for 5-10 more minutes until the cheese is melted.
- Spray a 2.5-quart baking dish with a cooking spray and pour the mixture into the baking dish.
- *Note: At this point, the dish can be covered and refrigerated. Prior to baking remove from fridge and let come to room temp. (and bake for an additional 10 minutes making it a total of 20 minutes, adding cheese last 5 minutes of baking)
- Serve with tortillas on the side and extra cheese if needed or wanted.
Notes
*Note: After the ingredients are placed into the casserole dish, it can be covered and refrigerated. Prior to baking remove from the fridge and let come to room temp. and bake for an additional 10 minutes making it a total of 20 minutes, adding cheese last 5 minutes of baking.
Nutrition
Calories: 428.01kcal | Carbohydrates: 5.62g | Protein: 43.72g | Fat: 24.96g | Saturated Fat: 8.42g | Cholesterol: 138.54mg | Sodium: 569.7mg | Potassium: 710.68mg | Fiber: 2.19g | Sugar: 2.11g | Vitamin A: 372.19IU | Vitamin C: 9.07mg | Calcium: 240.12mg | Iron: 2.87mg
Ashley
Monday 5th of May 2014
Oh my goodness I loved to have this for dinner! Thanks so much for sharing with all of us.
Cindy
Sunday 20th of April 2014
This looks really delicious!
Marsha
Tuesday 15th of April 2014
WOW! This sounds wonderful and I know my hubby will love it too. Fixing it for dinner tonight! =)
Christie
Sunday 13th of April 2014
Evelyn, your casserole looks #droolworthy! I can't wait to add it to our menu.
Karly
Sunday 13th of April 2014
What a fantastic dinner!