Hatch Green Chile Chicken Casserole

This creamy, cheesy recipe uses fresh (or canned) Hatch chiles for a smoky, weeknight casserole meal. It’s full of smoky chiles, shredded chicken, and just enough sauce to hold everything together.

Green Chile Casserole with Chicken – My Weeknight Version

There’s comfort food, and then there’s this chicken and Hatch green chile casserole. I’ve made sure it’s creamy, cheesy, and full of smoky flavor. It’s the kind of taste I crave in late summer.

I usually roast a bunch of Hatch chiles when they’re in season (now) and freeze them so I can keep making this after the bins disappear from the store. But if you’ve only got canned or jarred (even regular canned green chiles are okay), that works too. The real magic is how the heat and smokiness from the chiles mingle with the chicken and all that melted cheese.

It’s simple, filling, and doesn’t take a lot of thought once everything’s prepped. I usually serve it straight from the pan with something crisp and cold on the side.

This One’s Got the Smoke, the Cheese, and the Timing

• It Has Distinct Hatch Flavor – There’s nothing quite like the smoky, unique heat of Hatch chiles, and they stand out in this dish.
• Pure Comfort in a Pan – It’s cheesy, it’s creamy, my two standards for a feel-good meal.
• It’s Seasonably Flexible – Whether you’ve got fresh Hatch chiles from their short season, a stash in your freezer, or even a couple of cans, this recipe can happen year-round.

A Few Tidbits About Hatch Green Chiles: Season & Substitutions

• The flavor: Hatch chiles are smoky and earthy with this mellow heat that builds slow. Not as hot as a jalapeño, more depth than an Anaheim. I’d say they’re kinda like poblanos, but sweeter when you roast them.
• When they’re in season: August through early October. That’s when I stock up. Fresh ones don’t last long.
• Using fresh: You’ve gotta roast and peel them first. I throw them on the grill or straight over the burner, let the skin blister, then steam them in a bowl and peel. If you don’t have a grill or gas stove, you can broil them on a sheet pan in the oven until the skin is blackened and puffed up. This guide explains how to roast and freeze them step-by-step if you want to see it laid out.
• Frozen works too: If you’ve got some stashed or find them in the freezer section, they go straight into the pan. No extra prep.
• Canned or jarred is fine: It won’t be the same smoky flavor, but it still works. Even the regular canned green chiles are totally fine here.
• Where to find them: Whole Foods usually has them. I’ve seen them at Trader Joe’s and some regional stores too. Sometimes they’re roasting them right outside. You can also order online from New Mexico growers.

What You’ll Need for Your Green Chile Chicken Casserole

Here’s what you’ll need to make my outrageously good green chile chicken casserole…

• Rotini pasta – I like rotini because it grabs the sauce, but any short pasta works.
• Olive oil – Just a little to get the onions and chiles going.
• Hatch green chiles – Fresh roasted and peeled is best, but frozen, jarred, or even regular canned green chiles work too.
• Yellow onion – Diced up small so it softens fast.
• Garlic – Minced. I don’t measure too precisely here.
• Rotel – I use the original. It adds a little tomato and some kick.
• Cream of chicken soup – The base of that creamy sauce.
• Milk – Just enough to loosen the soup and make everything saucy.
• Dried oregano – A little herbiness to round things out.
• Shredded chicken – Cooked. I usually use rotisserie if I’ve got it.
• Cheddar cheese – I go for sharp, but use what you’ve got – no judgemnt here.

How to Make This Cheesy Green Chile Chicken Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (boil the pasta and prep the pan):
  Boil your pasta, drain it, and get it into a 9×13 (23×33 cm) baking dish. Set that aside while you get the good stuff going.
• Step Two (roast and peel the chiles):
  If you’re using fresh Hatch chiles, they need to be roasted first. You can do this over a gas burner, on the grill, or under the broiler. Let the skin blister and blacken, then toss them in a bowl and cover to steam for 10 minutes. Peel off the skins, pull out the seeds, and dice them up.
• Step Three (sauté the veg):
  In a big nonstick skillet, heat up the olive oil and sauté the onion and roasted Hatch chiles until everything softens, about 7 minutes. Add the garlic and give it one more minute. If you’re using canned or jarred chiles, toss them in with the garlic and move on.
• Step Four (make the filling):
  In a big bowl, mix together the Rotel, cream of chicken soup, milk, and oregano. Stir in the chile-onion mixture and your cooked, shredded chicken.
• Step Five (assemble):
  Pour the chicken mixture over the pasta in the dish and toss it all together so the sauce coats everything.
• Step Six (cheese and bake):
  Top the whole thing with shredded cheddar. Bake at 375°F (190°C) for 30 to 40 minutes, until it’s bubbling and everything’s hot all the way through.

Recipe Tips

Here are my go-to tips for this easy casserole:

• Fresh Hatch chiles make a difference. Roast and peel a bunch during peak season and freeze them. They hold up well and bring that smoky flavor even months later.
• Some markets carry frozen Hatch chiles. They’re usually already roasted and peeled, which saves time. I grab a few packs when I see them.
• Canned or jarred chiles are totally fine. You’ll lose a little of that deep roasted flavor, but the dish still works.
• Rotisserie chicken saves time. It shreds easily and soaks up the sauce just right.
• The oregano helps balance the richness. It adds a little herbiness that works well with the green chiles and creamy sauce.
• For more heat, go with hot Rotel or toss in extra Hatch chiles if you’ve got them.
• This can be made ahead. Assemble it fully, cover, and refrigerate. Add a few extra minutes to the bake time if it’s going in cold.

Storing & Reheating This Green Chile Chicken Casserole

This green chile chicken casserole is a favorite for leftovers, making meal prep a breeze.

• Fridge storage: Once cooled, cover and store leftovers in the fridge for up to 4 days.
• Microwave (single portions): Scoop into a microwave-safe bowl, cover loosely, and heat in 30-second bursts until warmed through. Stir halfway if needed.
• Oven (larger portions): Cover the casserole dish with foil and reheat at 350°F (175°C) for 20 to 25 minutes, or until hot in the center.
• Freezing: This casserole freezes well. Let it cool completely, then wrap tightly in foil or portion into freezer containers. Thaw in the fridge overnight and reheat in the oven or microwave like usual.

FAQs

• Can I use a different kind of pasta?
  Yes. I use rotini because it holds onto the sauce well, but penne, fusilli, or even elbow macaroni will work just fine. Just avoid anything too large or delicate.
• Is it okay to use store-bought roasted Hatch chiles?
  Totally fine. Frozen or jarred roasted Hatch chiles save time and still bring that smoky flavor. Just make sure they’re drained and chopped before adding them to the pan.
• What if I can’t find Hatch chiles at all?
  You can use regular canned green chiles. The flavor won’t be as deep, but it still works. A mix of poblano and Anaheim can also get you close if you’re roasting fresh peppers at home.
• Can I make this without the soup?
  You could swap the cream of chicken soup for a homemade version or use a thickened broth with some sour cream or cream cheese mixed in. It might change the texture a bit, but it’s doable.
• Does this freeze better before or after baking?
  Either works, but I prefer freezing it before baking. Assemble the casserole, wrap it tightly, and freeze. When ready to bake, let it thaw in the fridge overnight and then bake as usual.

More Weeknight Casserole Recipes

If this one worked for you, here are a few more that hit the same kind of comfort:

• Green Chile Chicken Enchilada Casserole – Chicken, green chiles, and tortillas.
• Chicken Poblano Casserole – Roasted poblanos, chicken, and cheese.
• Chicken Fajita Casserole – Baked chicken fajita flavor, heavy on the cheese.
• Taco Rice Casserole – Seasoned beef, rice, salsa, and beans.
• Chicken Frito Pie Casserole – Saucy chicken, beans, and corn chips.

The Best of Hatch Season (Right Here in a Casserole)

I wait for these chiles all year, and when I’ve got them, this is the first thing I make. It’s hot, cheesy, and just indulgent enough to feel like a reward for putting up with summer.

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Print Recipe

5 from 8 votes

Hatch Green Chile Chicken Casserole

This creamy green chile chicken casserole is packed with smoky Hatch chiles, shredded chicken, and plenty of cheese. Whether you’re using fresh, frozen, or canned chiles, this easy weeknight casserole delivers bold flavor and holds up great for leftovers.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Keyword: cheesy green chile casserole, Chicken and Hatch Green Chile Casserole, creamy chicken casserole, green chile chicken casserole, hatch green chile chicken casserole, hatch green chile recipe, weeknight hatch chile dinner

Servings: 8

Calories: 443kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• baking dish 9x13 (23x33) For baking the casserole.
• skillet To saute the veggies and chile.
• mixing bowls For combining the filling and sauce.

Ingredients

• 1 lb (454 g) rotini pasta cooked according to package directions and drained
• 2 large fresh Hatch green chiles roasted, peeled and diced (or 2 cans 4 oz / 113 g each} green chiles)
• 1 tbsp (15 ml) olive oil
• 1 medium onion diced
• 1 tbsp minced garlic
• 1 can (10 oz / 284 g) Rotel original
• 1 can (10 oz 284 g) cream of chicken soup
• 1 cup (240 ml) milk
• 2 tsp (1 g) dried oregano leaves
• 2 cups (280 g) shredded cooked chicken
• 2 cups (170 g) shredded sharp cheddar cheese

Instructions

• Preheat oven to 375°F (190°C).
• Cook pasta according to package directions. Drain and transfer to a 9x13-inch (23x33 cm) casserole dish; set aside.
  1 lb (454 g) rotini pasta
• If using fresh Hatch chiles, roast them over a gas flame, on a grill, or under the broiler until the skin is blistered and blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, seed, and dice.
  2 large fresh Hatch green chiles
• In a large nonstick skillet over medium heat, heat olive oil. Sauté diced onion and prepared Hatch chiles until softened, about 7 minutes. Add garlic and cook for 1 more minute. If using canned Hatch chiles or canned green chiles, add them with the garlic.
  1 tbsp (15 ml) olive oil, 1 medium onion, 1 tbsp minced garlic
• In a large mixing bowl, combine Rotel, cream of chicken soup, milk, and dried oregano. Stir in the sautéed chile mixture and shredded chicken.
  1 can (10 oz / 284 g) Rotel original , 1 can (10 oz 284 g) cream of chicken soup, 1 cup (240 ml) milk, 2 tsp (1 g) dried oregano leaves, 2 cups (280 g) shredded cooked chicken
• Pour the chicken mixture over the pasta in the casserole dish and toss to combine.
• Sprinkle shredded cheddar evenly over the top.
  2 cups (170 g) shredded sharp cheddar cheese
• Bake for 30–40 minutes, or until casserole is bubbly and heated through. Serve warm.

Notes

• Fresh Hatch chiles should be roasted, steamed, peeled, and seeded before using.
• Frozen Hatch chiles work well and can be added straight to the skillet.
• Regular canned green chiles are also fine if Hatch chiles aren’t available.
• Rotisserie chicken makes this come together faster.
• To make ahead, assemble fully, cover, and refrigerate. Add a few extra minutes to bake time if cold.
• Leftovers keep well in the fridge for up to 4 days.
• This casserole can also be frozen before or after baking.

 

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Nutrition

Nutrition Facts

Hatch Green Chile Chicken Casserole

Amount Per Serving (244 g)

Calories 443 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 8g50%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 71mg24%

Sodium 548mg24%

Potassium 390mg11%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 3g3%

Protein 27g54%

Vitamin A 563IU11%

Vitamin C 7mg8%

Calcium 210mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Hatch Green Chile Chicken Casserole? I’d love to hear how it turned out — leave a comment below and let me know.

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