Green Chile Chicken Casserole
  • 4 chicken breasts, bone in skin on 
  • 1 C sour cream 
  • 8 oz Monterey jack cheese, shredded 
  • 4 oz diced green chiles 
  • 4 t taco seasoning 
  • 16 oz green salsa 
  • 4 stalks green onions 
  1. rinse the chicken breasts under cool water 
  2. dry the skin with a paper towel 
  3. pre-heat oven to 400 
  4. line a rimmed baking sheet with aluminum foil 
  5. place a wire rack on the baking sheet 
  6. arrange the chicken breast skin side up 
  7. generously season with salt and pepper 
  8. roast in the oven until meat is tender and the skin is very crispy, about 60-90 minutes 
  9. remove from the oven and allow to cool 
  10. This can be done the day before or you can use leftover roasted chicken 
  11. reduce oven temperature to 350 
  12. once cool, pull the chicken from the bones and discard the skin 
  13. pull or chop the chicken into bite sized chunks 
  14. season the shredded chicken with taco seasoning 
  15. add taco seasoning to the cooked chicken breasts 
  16. grease a 9 X 13 baking dish 
  17. transfer the chicken into the greased pan 
  18. in a medium bowl, combine sour cream, chiles and salsa 
  19. pour over chicken 
  20. return to the oven 
  21. cook for 25 minutes at 350, or until a bubbly 
  22. remove from the oven 
  23. spread the shredded cheese over the top 
  24. return to the oven for 10 minutes, or until the cheese is melted 
  25. remove from the oven 
  26. allow to cool for 10 minutes so that the cheese may set 
  27. garnish with green onions

  • We like to make casseroles like this a day ahead, refrigerate overnight, and cut pieces to microwave for dinner.