Dinner
Green Chile Rotisserie Chicken Casserole
Tender rotisserie chicken and nutty brown rice mingle with sweet corn, zucchini, summer squash, and peppers in a creamy sauce of Greek yogurt and chicken soup. Each bite finishes with a golden crunch of crushed tortilla chips.
- Total
- 1 hr 20 min
- Prep
- 20 min
- Cook
- 1 hr
- Serves
- 8
Nutrition per Serving
- Calories
- 333
- Protein
- 28g
- Carbs
- 38g
- Fat
- 8g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 541mg
Ingredients
- 4 cup shredded rotisserie chicken
- 3 cup cooked brown rice
- 2 medium poblano peppers, finely chopped
- 1 large red bell pepper, finely chopped
- 1 cup chopped zucchini
- 1 cup chopped summer squash
- 1 cup fresh corn kernels
- 1 (10.5 ounce) can 98%-fat-free cream of chicken soup
- 3/4 cup whole-milk plain strained (Greek-style) yogurt
- 1/2 tsp ground pepper
- 1/8 tsp salt
- 3/4 cup roughly crushed yellow corn tortilla chips
Instructions
- 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.
- 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.