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Green Chile Chicken Recipe
5 from 2 votes

Green Chile Chicken and Rice

This Green Chile Chicken and Rice is a super flavorful one dish meal.  It packs in all of the southwest flavors you love into a creamy rice dish to compliment the tender chicken breasts baked on top.
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  • 4 Boneless skinless chicken breasts trimmed
  • 2 cups chicken broth
  • 2 cups quick cooking rice
  • 8 oz cream cheese softened
  • 8 oz chopped green chilis (2 cans)
  • 1 cup monterey jack cheese shredded
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 1/4 cup chopped cilantro


  • Preheat the oven to 350˚F.
  • In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined.  Then spread the mixture in a large casserole dish.
  • Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture.  Cover the top of the casserole with cheese.
  • Bake on the middle rack of the oven for 40-50 minutes or until chicken is cooked through (165˚F internal temperature.)
  • Serve hot, either with full chicken breasts, or shred chicken and mix into rice.  Enjoy!

Recipe Notes:

This can be served with the chicken breasts kept whole, or after baking you can remove the chicken, chop or shred it and then mix it back into the rice.  Store leftovers in an airtight container for up to 3 days.
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Nutrition Information:

Calories: 363kcal (18%)Carbohydrates: 22g (7%)Protein: 31g (62%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 118mg (39%)Sodium: 600mg (26%)Potassium: 0mgFiber: 0gSugar: 1g (1%)Vitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)