Chicken and Hatch Green Chile Casserole

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 choice. Feel free to also use canned green chiles as a substitute in this tasty recipe.

Course Main Course

Cuisine American

Keyword Chicken and Hatch Green Chile Casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 456kcal

Author Cathy Pollak

Ingredients

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

Instructions

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.

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition