Green Chile Chicken Casserole

Green Chile Chicken Casserole

If you are looking for a super easy and wonderfully flavorful main dish, this Green Chile Chicken Casserole recipe is for you. If you’d like to make something new that will work for Cinco de Mayo, this recipe is for you. If you like a recipe that you easily double, triple, quadruple (or more) to feed a crowd, this recipe is for you. If you’re looking for a recipe that will please both adults and kids (most of them anyway), this recipe is for you.

Now if you don’t come from the land of Mexico, New Mexico, or thereabouts, and are not a die-hard green chile fan, and you are balking because of the green chile factor, please don’t. I used to have the same reservations, but green chiles add so much flavor and canned green chiles are actually very mild. One can of green chiles added to this recipe was perfect for our preferences, but those die-hard green chile fans will want fresh or frozen green chiles and probably the greater amount that’s shown in the recipe, too.

And, incidentally, do you say green chili? or green chiles? or green chilies? I’ve read so many different “opinions” on this subject!

I served this dish with a small green salad and Corny Almond Muffins (a new recipe, which was based on my Honey-Sweetened Corn MuffinsI’ll share it soon). This Green Chile Chicken Casserole is also great served over rice, and doing so will “stretch” the meal for hungrier folks and allow you to serve more folks.

Let’s go ahead and get to this Green Chile Chicken Casserole recipe, shall we? And be sure to look for a few more terrific green chile recipes below this one.

gluten free, dairy free, green chile chicken casserole, chicken casserole, recipe, main dish, entree, gluten free easily, Cinco de Mayo, Mexican

Green Chile Chicken Casserole
Author: 
 
Ingredients
  • 3 boneless chicken breasts, cut in half lengthwise
  • garlic powder (or garlic salt), to taste
  • onion powder, to taste
  • black pepper, to taste
  • 1 small container sour cream (either dairy or dairy free will work; Daisy brand is a good choice for a dairy sour cream as it is only cultured cream)
  • 8 ounces (2 cups) shredded cheddar cheese or shredded cheese blend of choice (or dairy-free cheese)
  • 1 – 2 cans green chiles, drained (or 1 – 2 packages fresh green chiles, chopped; see notes)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 9 x 13 baking dish.
  3. Place halved chicken breasts side by side in the baking dish.
  4. Sprinkle halved chicken breasts with garlic powder (or garlic salt), onion powder, and black pepper, all to taste.
  5. In large bowl, mix sour cream, cheese, and chiles. Mixture will be thick; mix well. Spread mixture over halved chicken breasts. I used a spatula for this task, ensuring proper coverage and that I got every bit of the mixture out of the bowl. You should have just enough of the mixture to cover the chicken. (Once baked, there will ample sauce as you can see in the photos of the finished dish.)
  6. Bake for about 30 minutes or until chicken is done. Let sit a few minutes before serving.
Notes
Makes 6 servings.

Slightly adapted from my former co-worker/friend Tavie Glassmire

If using a larger amount of fresh green chiles, you might want to increase the amount of sour cream and cheese to ensure that you have a spreadable mixture of sour cream, cheese, and green chiles.

Here are some more gluten-free recipes that use Green Chiles. (Always verify gluten-free status of individual ingredients.)

~ Carla’s Ginger and Green Chile Rice over at Carla’s Gluten-Free Recipe Box

gluten-free green chile recipes, green chile rice, Carla Spacher, Gluten-Free Recipe Box

Ginger and Green Chile Rice from Gluten-Free Recipe Box

~ Elana’s Green Chile Turkey Burgers over at Elana’s Pantry (photo below)

Gluten-Free-Green-Chile-Turkey-Burgers-Elana's-PantryGreen Chile Hummus from 28 Cooks (NOTE: Wonton Crisps recipe that is included in this post is NOT gluten free.)

~ Heidi’s Slow Cooker Green Chile Stew over at Adventures of a Gluten-Free Mom (photo shown below)

Green-Chile-Stew-Adventures-of-a-Gluten-Free-Mom

and Heidi’s Green Chile Chicken Posole

~ Lydia’s Slow Cooker Green Chile Chicken over at The Perfect Pantry

Green Chile Chicken Casserole
Author: 
 
Ingredients
  • Green Chile Chicken Casserole
  • 3 boneless chicken breasts, cut in half lengthwise
  • Garlic powder (or garlic salt), to taste
  • Onion powder, to taste
  • Black pepper, to taste
  • 1 small container sour cream (either dairy or dairy free will work)
  • 8 ounces (2 cups) shredded cheddar cheese or shredded cheese blend of choice (or dairy-free cheese)
  • 1 – 2 cans green chiles, drained (or 1 – 2 packages fresh green chiles, chopped)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease 9 x 13 baking dish.
  3. Place halved chicken breasts in the baking dish.
  4. Sprinkle halved chicken breasts with garlic powder (or garlic salt), onion powder, and black pepper, all to taste.
  5. In large bowl, mix sour cream, cheese, and chiles. Mixture will be thick; mix well. Spread mixture over halved chicken breasts. You should have just enough of the mixture to cover them. (However, once baked, there will ample sauce as you can see in the photos of the finished dish.)
  6. Bake for about 30 minutes or until chicken is done. Let sit a few minutes before serving.
  7. Makes 6 servings.

 This post is linked to 5-Ingredient Mondays, Allergy-Free Wednesday, Gluten-Free WednesdaysWhole Food FridayFoodie Friday, and Allergy-Friendly Friday.

Shirley
Not just gf, but gfe!

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Comments

33 Responses to “Green Chile Chicken Casserole”

  1. Ina Gawne on April 30th, 2013 8:38 am

    Shirley – I love your casserole recipe…sounds scrumptious! The other recipes sound yummy too!

    • Shirley on April 30th, 2013 1:50 pm

      Ina–I think you would love this one. It’s similar to so many of the chicken-based comfort food dishes that you make! :-)

      Thanks, dear!
      Shirley

  2. Kalyn on April 30th, 2013 12:01 pm

    Sounds delicious, and this is Phase One (Yaay) so I am adding it to my round-up.

    • Shirley on April 30th, 2013 1:52 pm

      Hey Kalyn–Woohoo! Such an honor! It’s been a long time since I’ve made one of your roundups. ;-) Thank you so much!

      I’m sure you saw that there’s a gluten-free South Beach Diet book now. That’s a really good thing IMHO! I’m eating a completely gf SBD lunch right now. :-)

      Shirley

  3. Karen O on April 30th, 2013 12:36 pm

    This sounds very much like a recipe I learned when I lived in New Mexico for a year. Instead of the sour cream, it called for cream of mushroom (which I know is not GF). Also, it had ground beef. You layered it with corn tortillas so that would be another option if you have GF corn tortillas.

    • Shirley on April 30th, 2013 1:58 pm

      Hi Karen–It’s good to see you here at gfe again! :-) There are so many variations of green chile casseroles with sour cream, soups, tortillas, etc. I have seen some very similar to this one, but made with corn tortillas. I’m sure they all taste great and can be made gf, but I like the simplicity of this recipe. Personally, when I want a casserole recipe with corn tortillas, I rely on my Chicken Enchilada Casserole recipe. ;-)

      Thanks for sharing some more ideas with us!
      Shirley

  4. Megan @ Allergy Free Alaska on April 30th, 2013 1:53 pm

    True confession: I would like to swim in this Green Chile Chicken Casserole! It sounds heavenly!
    Hugs!
    Megan

    • Shirley on April 30th, 2013 2:17 pm

      Haha! I love it, Megan! I can’t think of a better compliment! :-)

      xo,
      Shirley

  5. Sarena (The Non-Dairy Queen) on April 30th, 2013 6:40 pm

    I NEED to make this! My boys would go crazy over it. I always forget to make casseroles like this. Looks amazing Shirley!

    I hope you’re feeling better my friend. xoxo

    • Shirley on April 30th, 2013 8:08 pm

      Hey Sarena–Thanks so much! Take a look at Cheryl Anne’s comment, too, to see if your boys would prefer her adaptation. ;-)

      I am feeling better, dear–thank you! Still some healing to be done, but I no longer am a cyborg (as one friend called me!). LOL

      xoxo,
      Shirley

  6. Cheryl Anne on April 30th, 2013 7:58 pm

    Hi Shirley,

    I want to tell you that I used this recipe as a starting off point for a pasta topping tonight – diced cooked chicken, used Greek yogurt in place of sour cream, added in half the shredded cheese, and a can of the green chiles. Topped it with white pepper. Mixed it together with Tinkyada Brown Rice Shells. My family just loved it. Thank you for simplifying my dinner scramble and providing us with a new family favorite!

    • Shirley on April 30th, 2013 8:06 pm

      Oh, Cheryl Anne, I so love hearing this great feedback! And, thank you, too, for leaving a comment on Pinterest as well! I figured that yogurt could be used instead of sour cream. And I have to tell you that my pasta-loving husband would far prefer your version, so I might just have to re-purpose our leftovers, adding in some yogurt and milk to make a thin sauce to go over pasta. Thank you so much, dear! :-)

      Shirley

      • Kim R on May 18th, 2013 9:48 am

        Do you think if I used the yogurt and the full amount of cheese it wouldn’t separate?

        • Shirley on May 18th, 2013 10:23 am

          Hi Kim–Welcome to gfe! At least one other person has used yogurt with no problems, so I *think* if you use it with the full amount of cheese (and not the low-fat kind), it should work just fine. Fingers crossed … let us know! :-)

          Shirley

  7. kathypell on May 1st, 2013 7:35 pm

    I used 0% Greek yogurt and lowfat cheese. The sauce separated and tasted good but look bad. Anyone know why?

    • Shirley on May 1st, 2013 11:11 pm

      kathypell–Welcome to gfe. :-) I’m certain that the separation issue was caused by using ingredients with no or low fat. That’s one of the many reasons that I am not a fan of them. I’m so glad your casserole still tasted good though!

      Shirley

  8. Kim - Cook It Allergy Free on May 3rd, 2013 2:00 pm

    Done. This is what I am making on Sunday. We are going camping this weekend and are getting back Sunday afternoon. This will be a super simple and delish treat for our Cinco de Mayo!! I love this one. Off to pin and share it now! Love all the other green chili recipes here too!
    xo

    • Shirley on May 3rd, 2013 6:25 pm

      Kim–I’m not going to tell Mr. GFE that you guys are going camping. He’s been bugging me to go to our mtn property to camp and I’ve said a) it’s still too cold at night there and b) I want to give my eye more time to heal as I’m always getting something in my eyes there, whether it’s bugs, smoke, or dirt. Anyway, hope you have a blast! We so love camping and it’s such a fantastic activity for all families! :-)

      I do hope you love this dish. I’m imagining it would be a terrific simple meal with one of your wonderful salads! :-) Thanks for the Pin and taking the time to comment as always.

      Happy Cinco de Mayo! xo,
      Shirley

  9. Carla @ Gluten Free Recipe Box on May 4th, 2013 1:43 am

    Thanks for adding my chile and rice recipe and for linking to my site. I had the same idea for a recipe. It’s sitting on my to-do list still. Though I am not dairy-free, for your readers who are Follow Your Heart brand is awesome! It melts and tastes like real cheese!

    Have a great weekend!

    Carla

    • Shirley on May 4th, 2013 11:11 am

      Hi Carla–Great to see you at gfe again, and it was totally my pleasure to link to your green chile rice recipe! I foresee it on lots of tables this weekend and in the future, including mine! ;-) Thanks for the Follow the Heart products recommendation. I’m sure my readers will appreciate that. :-)

      Happy Cinco de Mayo weekend!
      Shirley

  10. Erin on May 5th, 2013 8:37 pm

    Thanks for linking this recipe up to 5-Ingredient Mondays! Hope to see you back this week :)

  11. Susan on June 1st, 2013 1:46 pm

    I can’t wait to try this. Question – where can I get dairy free sour cream and dairy free cheese? Never knew there is such products. Unfortunately, I’m lactose intolerant, but my family will love this unless I can find the dairy free stuff. Thanks for the recipe!

    • Shirley on April 11th, 2014 3:40 pm

      Hi Susan–So sorry I missed your comment when you first posted long ago. :-( It’s the upscale grocery stores that carry dairy-free sour cream and dairy-free cheese. Stores like Whole Foods and Wegmans for example. Some brand names are Daiya, Tofutti, Follow Your Heart, and Go Veggie. Individual preferences on these dairy-free substitutes can vary greatly, so you might want to try some of these products on a simple recipe like a pizza first. I recommend adding the cheese closer to the end of cooking in that case. Best of luck on your experimenting!

      Shirley

  12. Jessica on August 21st, 2013 7:44 pm

    I’m super excited to try this! My husband just recently had to go GF and I had a batch of fresh roasted Hatch Green Chilies to use, it is in the oven as I write this! Thank you for your wonderful site!

    • Shirley on April 11th, 2014 3:28 pm

      Hi Jessica–I know you left this comment a long time ago, but somehow I missed it. :-( I sure hope that your husband has had a great first year being gf and that you both enjoyed this recipe! Thanks so much for the kind words!

      Shirley

  13. Amber on April 11th, 2014 11:10 am

    I made this last night and it was yummy! I shared some with some friends and they all loved it and one of them is making it again tonight. :-)

    • Shirley on April 11th, 2014 2:40 pm

      Hi Amber–Welcome to gfe! :-) So happy to hear that this recipe was a big success for you and your friends loved it, too!

      Shirley

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