New Mexico is famous for both red and green chiles, but it’s the tangy flavor of the green ones that anchors creamy green chile chicken casserole. Fortunately, canned green chiles are widely available without a trip to the Southwest. Stir them together with some chicken, dairy, a little onion and a shortcut potato ingredient, and dinner is prepped in just 15 minutes.
Ingredients for Green Chile Chicken Casserole
- Sour cream: Rich and tangy sour cream serves as the foundation for the sauce mixture of green chile and chicken casserole.
- Half-and-half cream: We call for a half-and-half cream, a combination of milk and cream, to thin out sour cream for the sauce in this green chile casserole. You can substitute equal parts milk and cream, or use just milk for a slightly less rich result.
- Onion: Chopped yellow or white onion infuses this casserole mixture with sweet and savory flavor. Though it goes into the mixture raw, it softens during its timek in the oven.
- Chopped green chiles: Perhaps the most essential flavor element of this dish, canned chopped green chiles are roasted and peeled New Mexico-style Anaheim peppers. They’re sold most often in cans or jars. Stock up and make green chile burgers, a beloved regional dish.
- Frozen hash browns: Frozen shredded hash brown potatoes, stirred in with the other ingredients, are a real time-saver in this casserole.
- Chicken: Use cubed, cooked white or dark meat—whichever you like or have on hand. This recipe is also an excellent way to reinvent a rotisserie chicken from the grocery store or to repurpose leftover turkey from the holidays.
- Cheese: Shredded cheese binds the body of this green chile chicken casserole together and a final sprinkle after it emerges from the oven melts over the top while it’s still warm. Mild, sharp or extra sharp cheddar are all great, and you could also swap in Monterey Jack or pepper Jack cheese.
- Cilantro: Cilantro’s fresh leaves and tender stems have a peppery citrus flavor that, for some, is reminiscent of soap. Chopped fresh cilantro, scattered on top of the finished casserole at the very end, adds a welcome fresh flavor. If you’re not a fan, feel free to top with chopped scallion instead.
Directions 
Step 1: Combine the casserole ingredients   
Preheat the oven to 350°F. Grease a 13×9-inch or 3-quart baking dish. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups of cheese. Pour the mixture into the prepared dish.
Step 2: Bake the casserole, add the toppings
Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with the remaining cheese before serving. Sprinkle with chopped cilantro, if you like.
Green Chile Chicken Casserole Variations
- Substitute for the chicken: Substitute cooked turkey or ham instead. For a vegetarian version, use an equivalent amount of drained canned corn and black or pinto beans.
- Amp up the chile flavor: Add an additional can of green chile. If you want more heat, add some minced jalapeño or serrano pepper, too.
- Customize the seasoning: Aside from the green chile, this chicken casserole has very simple seasoning, with salt and pepper. Layer in flavor by adding chopped fresh or granulated garlic, cayenne, oregano or ground cumin to the sour cream mixture. You can also use onion dip or nacho cheese dip in place of the sour cream to further push the savory flavors.
- Add some crunch: Top the finished casserole with crushed tortilla chips, either plain or, for extra tang, ranch-flavored.
How to Store Green Chile Chicken Casserole
To store leftover green chile chicken casserole, let it cool completely, then refrigerate in an airtight container for up to three days.
Can you freeze green chile and chicken casserole?
Though many casseroles are freezer heroes, we don’t recommend freezing green chile chicken casserole because of the high proportion of dairy ingredients in the recipe. Dairy doesn’t freeze particularly well and can become grainy as a result of the freezing and defrosting process.
Green Chile Chicken Casserole Tips
What can you serve with green chile chicken casserole?Â
Because this green chile and chicken casserole is a rich and indulgent combination of cheese, cream, chicken and potato with a little green chile, it’s best served with some more vegetables to balance it out. Try steamed lemon broccoli, colorful strips of sautéed bell peppers, a crunchy salad with cilantro lime vinaigrette, or even quickly defrosted frozen green beans or peas with a little butter.
Can I use canned chicken to make green chile chicken casserole?Â
Definitely. Use chicken canned in water and drained well. Because this recipe calls for 2 -1/2 cups of cooked chicken, you’ll want to use about two 12.5-ounce cans, drained.
What can I substitute for canned green chiles?
Canned green chiles are roasted and peeled Anaheim chiles. While most grocery stores don’t have a great alternative to them, you can roast your own Anaheim or Italian frying peppers. Roasted and peeled poblanos are darker in color and have slightly more spice, but they will work as well. If you can get your hands on freshly roasted Hatch green chiles, the famous green chiles from New Mexico roasted over an open flame, you can absolutely use them here.
