Make this comforting, end of summer Chicken and Hatch Green Chile Casserole the star of your next dinner gathering. While fresh Hatch green chiles are always my first choice, if I cannot find them or they are out of season, frozen (and thawed) Hatch chiles are also a good option. Feel free to also utilize canned green chiles as a substitute in this tasty recipe.
Green Chile Casserole with Chicken
Nothing says “I love you” more than a 9 x 13 pan of noodly-cheesy- goodness you’ve just pulled out of the oven.
While it’s easy to reach for the same old takeout menus to have dinner delivered in thirty minutes, it doesn’t take much longer to make this delicious casserole.
Don’t expect Grandma’s bland chicken bake, this Hatch chile version, with its intense and delightful flavors, is going to be one of your favorites.
Hatch Chile Availability
Hatch chiles are an end of summer treat.
You can easily find them in markets from August through September. If the weather remains warm, Hatch chile availability can easily extend into the beginning of October. It’s a short season so make the most of it!
Some markets even carry Hatch ciles frozen in the off season. Look for them.
When these chiles are not available fresh, feel free to use canned green chiles to complete this recipe.
Hatch Chile Casserole Ingredients
Stock up on what you need and make this warm and comforting casserole for dinner this week.
- Rotini Pasta – any shape will do, but the spiral shape holds on to all the creamy ingredients and tastes best in my opinion
- Shredded Chicken – feel free to use rotisserie chicken as a time-saver
- Hatch Green Chiles – use fresh when in season or substitute with canned green chiles
- Shredded Cheddar Cheese – use any level of sharpness you prefer. Shred yourself for the best melting capability
- Rotel Original Recipe – find it in the salsa section of the market
- Cream of Chicken Soup – can also use cream of mushroom or cream of cheese
- Milk – I prefer whole milk
- Onion – flavor booster
- Dried Oregano Leaves – flavor booster
- salt and pepper to taste
GET THE FULL (PRINTABLE) CHICKEN and HATCH GREEN CHILE CASSEROLE RECIPE BELOW. ENJOY!
How Spicy Are Hatch Chile Peppers?
In comparison to jalapenos, I find them considerably more mild, with more of a smoky flavor once sautéed or roasted.
I would compare them heat-wise to a poblano or Anaheim chili pepper.
This casserole makes great leftovers.
Keep it tightly covered in the refrigerator for up to four days.
Store in the freezer for up to three months and thaw before baking. Make sure to double wrap it with saran wrap or foil before freezing.
More Comforting Casserole Recipes
When it comes to comforting dinner casseroles recipes, the best are always cheesy and packed with savory flavor.
- when it comes to enchiladas, this green chile chicken version is always at the top of my list
- cheesy chicken enchiladas always hit the spot
- a taco noodle casserole that’s going to knock your socks off
- this chicken tortellini bake is pure comfort any time of the year
- a Cajun shrimp and rice bake that is a pleasure to make, serve and especially eat
- pasta pizza bake that’s perfect for Friday night
- when it comes to ham casserole recipes, it’s the best
- get this Mexican pasta bake on your dinner table
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Chicken and Hatch Green Chile Casserole
- 1 lbs rotini pasta, cooked according to package directions and drained
- 1 tbsp olive oil
- 2 large fresh Hatch green chiles (seeded and diced) or 2 (4 oz) cans green chiles
- 1 medium onion, diced
- 1 tbsp minced garlic
- 1 can (10 oz) Rotel original
- 2 tsps dried oregano leaves
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
- 2 cups shredded chicken
- 2 cups shredded cheddar cheese
- Preheat oven to 375 degrees F.
- Add prepared pasta to a 9 x 13 casserole dish and set aside.
- In a large, nonstick skillet over medium heat, add oil and sauté Hatch chiles and onion until softened; about 7 minutes. Add garlic and cook until fragrant; about 1 minute. (If using canned green chiles, stir them in at the end when onion and garlic are softened.) Remove from heat.
- In a large mixing bowl, combine Rotel, cream of chicken, milk and dried oregano. Add sautéed chile mixture and chicken. Mix together well.
- Pour chicken mixture over pasta and toss, making sure everything is combined.
- Sprinkle cheddar cheese over top of pasta mixture.
- Bake 30-40 minutes or until casserole is bubbly and heated through.
- Serve immediately.
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