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This green chile rotisserie chicken casserole features tender rotisserie chicken with lots of tender vegetables. The corn adds a nice pop of sweetness, while the rice helps absorb some of the flavors. A crunchy topping of crushed tortilla chips finishes off this comforting, Southwestern-inspired casserole.

EatingWell.com, October 2022

Gallery

Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Combine chicken, rice, poblanos, bell pepper, zucchini, squash, corn, soup, yogurt, pepper and salt in a large bowl; stir until well combined. Transfer the mixture to the prepared baking dish; use a spatula to smooth the top. 

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  • Top the casserole evenly with tortilla chips. Cover the baking dish with foil. Bake until the vegetables are tender, about 40 minutes. Remove the foil and continue baking, uncovered, until the topping is golden brown and crispy, 15 to 20 minutes. Let rest for 5 minutes before serving.

To make ahead

Prepare through Step 1, cover and refrigerate for up to 3 days before baking. Top casserole with tortilla chips and bake as directed, adjusting bake time if necessary to account for the chilled casserole.

Nutrition Facts

2 cups
333 calories; protein 28g; carbohydrates 38g; dietary fiber 3g; sugars 4g; fat 8g; saturated fat 2g; mono fat 3g; poly fat 2g; cholesterol 69mg; vitamin a iu 1141IU; vitamin b3 niacin 10mg; vitamin c 33mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 39mg; vitamin k 5mg; sodium 541mg; calcium 61mg; iron 1mg; magnesium 74mg; phosphorus 346mg; potassium 493mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 14mg; selenium 37mcg.
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