Green Chile Chicken Casserole

How does comfort food Southwest-style sound?

This green chile chicken casserole is perfect for Sunday Supper or a make-ahead-and-freeze-for-later dinner.

It’s a favorite dish in the Kerr Dairy Farm kitchen! Arizona dairy farmers Bill and Sine Kerr have had their dairy farm in Buckeye, Arizona through four generations, and this scrumptious and hearty recipe has been passed along through the ages.

By the way, we’re right in the middle of Hatch chile season, so this dish is a great way to take advantage of one of the Southwest’s edible treasures. If not, a can of green chile works just as well.

Thanks, Kerr family, for a tasty dish for supper tonight!


Ingredients for casserole:

4 cups cooked, shredded chicken (4-5 thighs or breasts or 1 large rotisserie chicken)

2 cups homemade cream of chicken soup or 2 cans cream of chicken soup

1/2 cup milk

1 cup sour cream

4 oz. (1/2 package) cream cheese

1/2 cup diced fresh roasted green chiles or (7-10 oz.) canned green chiles
1 cup green chile enchilada sauce
1/2 cup green onions, chopped
2 cups grated cheese (colby Jack, Monterey Jack, cheddar or combination)
Ingredients for homemade

Cream of Chicken Soup
1 1/2 cups chicken broth
1 cup milk, divided
1/3 cup flour
Salt, pepper or seasons like garlic salt to taste



Make cream of chicken soup. In a medium saucepan, combine chicken broth and 1/2 cup milk. Bring to a boil. In a small bowl whisk together flour, 1/2 cup milk and seasonings until thickened. To avoid lumps, sprinkle flour into milk slowly and whisk briskly.

Pour flour mixture into the saucepan with broth mixture and cook over low heat, whisking often. Continue to simmer and stir for 10 minutes. Note: If you choose to use canned cream of chicken soup, heat in medium saucepan.

Place shredded chicken on bottom of 9” x 13” baking dish.

To the cream of chicken soup, 1/2 cup milk, sour cream, cream cheese, green chiles, enchilada sauce and green onion. Mix to combine, and cook for 2-3 minutes. Pour over the chicken. Top with the shredded cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve over cooked rice.


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