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.

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

Prep Time 20

Cook Time 40

Total Time 1

Servings

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.

For optimal outcomes when preparing this Hatch green chile chicken casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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