It’s time for a fiesta! Grab your favorite party hat and a plate because there’s about to be a feast! Green Chile Chicken Casserole is definitely the life of this fun and flavorful gathering. Its juicy chicken, tender veggies, and satisfying brown rice are enough alone to make you happy. But the salty, crunchy, crispy tortilla chips on top will surely have you dancing in no time! Crank up the tunes and get ready to eat, Green Chile Chicken Casserole is here to celebrate!
Ingredients
- 4 cups rotisserie chicken, shredded
- 3 cups brown rice, cooked
- 2 medium poblano peppers, finely chopped
- 1 large red bell pepper, finely chopped
- 1 cup zucchini, chopped
- 1 cup summer squash, chopped
- 1 cup fresh corn kernels
- 1 (10.5-ounce) can 98% fat-free cream of chicken soup
- 3/4 cup plain Greek yogurt
- 1 tablespoon garlic powder
- 1/2 teaspoon ground pepper
- 1/8 teaspoon salt
- 3/4 cup yellow corn tortilla chips, roughly crushed
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Lightly coat a 9×13-inch baking dish with cooking spray.
Step 3 –In a large bowl, combine the chicken, the rice, the poblano peppers, the red bell peppers, the zucchini, the squash, the corn, the cream of chicken soup, the yogurt, the garlic, the pepper, and the salt and stir until it is well combined.
Step 4 –Transfer the chicken mixture to the prepared baking dish and use a spatula to smooth the top.
Step 5 –Evenly top the casserole with the tortilla chips and cover the dish with foil.
Step 6 –Bake the casserole until the veggies are tender, about 40 minutes.
Step 7 –Discard the foil and bake until the top is golden-brown and crispy, about 15-20 minutes.
Step 8 –Let the casserole rest for 5 minutes.
Step 9 –Serve.
