This easy casserole will make the whole family happy whether y'all are on a keto-friendly diet or not!
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🗝️ Key takeaways
- Just 30 minutes to make and quick prep time.
- This is a great weeknight dinner because it's quick, easy, and hearty! It's also low-carb and keto-friendly but I won't tell if you don't.
- Want to make the chicken extra tender and have it cook quickly? Be sure to read the Things to know section!
Who can resist juicy chicken in a creamy green chile sauce?
Not me!
This is truly a one-pan dinner. You could add a salad if you wanted to but it's not really necessary.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use fresh Hatch chiles if they are in season. Just saute them a bit before adding to the recipe. They add a delicious flavor.
- Use boneless skinless chicken thighs instead of breast.
- Try switching the broccoli for cauliflower.
- This is delicious with center-cut pork chops.
- Pepper Jack cheese (for an extra little kick of spice) or Cheddar cheese can be used in place of the Monterey Jack.
- Add fresh cilantro to the top just as you bring it out of the oven. Mmmm...
- Top with a little salsa verde for extra flavor and heat.
- Substitute green enchilada sauce for the chiles for a little different flavor - but be sure to read labels and look for hidden carbs!
- Top with a little sour cream, green onions, and cilantro before serving.
- Shred chicken and serve it over cauliflower rice, rice, or pasta.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Preheat oven to 375F. Steam or cook the broccoli and drain.
- Place the cooked broccoli in the bottom of a casserole dish that's been sprayed with no-stick cooking spray. Place chicken breasts over the top. Sprinkle with seasoning salt.
- Warm the cream cheese then mix with the chiles, Ranch, and cumin. Mix smooth.
- Cover the chicken and broccoli with the cream cheese mixture then grate the cheese and sprinkle it over the top of the chicken. Put in a preheated oven. Bake as directed.
🥫 How to store leftovers
Store leftovers in an airtight container for up to 4 days. This is a great recipe for meal prep because it stays fresh so long.
I don't recommend freezing this dish because the sauce can get a weird texture.
💭 Things to know
Expert Tip: To make the chicken extra tender and cook more quickly spend a minute pounding the chicken breast out to about ½ to ⅓ inch thickness
- Be sure to use a block of cream cheese (full fat) - not cream cheese spread or low-fat versions.
- Grate your own cheese from a block. It has more flavor and melts much more smoothly.
- Make this quick and easy with rotisserie chicken.
- Depending on what stage of your low-carb eating plan you're in you could even shred the chicken and use it to fill low-carb tortillas.
- Not low-carbing? Great! Serve leftover green chile chicken casserole over cooked rice, tortilla chips, or with corn tortillas.
- You can make this with leftover chicken. Just shred the chicken and stir it into the sauce and spread that over the broccoli.
- Always cook any chicken recipe to an internal temperature of 160F and then let it stand for 5 to 10 minutes to finish cooking to 165F before eating.
- This is even better the next day!
👩🍳 FAQs
Yep! Just assemble the whole thing a day or two ahead of when you plan to serve it and keep it tightly covered with plastic wrap in the refrigerator.
Chile refers to the pepper and chili refers to the dish. So, to be correct this is green chile chicken... but you can call it green chili chicken if you want - I won't tell.
A low carb diet generally allows more carbs than keto. A keto diet is anything under 50g of carbs per day.
Yes but you probably want to switch the Monterey Jack cheese for Cheddar. It will still be delicious!
📚 Related recipes
- This easy chicken enchilada casserole recipe is hearty and delicious!
- Ricotta chicken is another delicious chicken recipe that is low carb, too.
🍽️ Serve with...
What you serve with this easy chicken casserole depends a lot on whether you're on a keto diet or not.
This chicken is perfect with a simple salad and this low-carb cheesecake for dessert.
For those that are not picky about carbs try it with grilled pineapple, fried potatoes, and tres leches cake for dessert.
📓 Meal plans in minutes
📞 The last word
I love me some green chile chicken enchiladas - they're my favorite. The thing is that a couple of times a year I need to get serious about my diet and so it's goodbye carbs.
This cheesy chicken dish is so full of flavor no one will miss the tortillas or other carbs. It has everything you want in Tex-Mex comfort food.
It's one of those easy dinner recipes that's perfect for busy nights. Karate practice, soccer practice, band practice...
You know the drill.
Best of all, the whole family will love it - low carb or not! It's one of our favorite chicken recipes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Green Chile Chicken Casserole
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 cups cooked broccoli, just steamed - not overcooked.
- 2 pounds Boneless skinless chicken breasts
- 2 teaspoons seasoned salt
- 8 oz cream cheese
- 4 oz green chiles
- 1 cup Monterey Jack cheese, grated
- ½ teaspoon cumin
- 1 teaspoon Ranch seasoning
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Instructions
- Heat the oven to 375F.
- Spray a 13x9 inch casserole with no-stick cooking spray and set aside.
- Heat the cream cheese in the microwave or until soft.
- In a medium bowl, mix the chiles, cream cheese, cumin, and Ranch seasoning until combined.
- Place the broccoli in the bottom of the prepared baking dish.
- Lay the chicken breasts in a single layer over the top.
- Sprinkle them with the seasoned salt.
- Pour the green chili mixture over the chicken breasts.
- Top with the shredded cheese.
- Bake for 25 -35 minutes or until chicken is cooked to 160°F. Check with an instant read thermometer.
- Remove from oven and let stand for 10 minutes. This allows the chicken to reach a safe temperature of 165° without overcooking it.
Notes
- To make the chicken extra tender and cook more quickly spend a minute pounding the chicken breast out to about ½ to ⅓ inch thickness.
- Be sure to use a block of cream cheese (full fat) - not cream cheese spread or low fat versions.
- Grate your own cheese from a block. It has more flavor and melts much more smoothly.
- Depending on what stage of your low carb eating plan you're in you could even shred the chicken and use it to fill low-carb tortillas.
- You can make with with leftover chicken. Just shred the chicken and stir it into the sauce and spread that over the broccoli.
- Always cook chicken to an internal temperature of 160F and then let it stand for 5 to 10 minutes to finish cooking to 165F before eating.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published December 2, 2021. Last updated July 21, 2023 for editorial improvements and more information.
Anne marie higgin
Hi Marye ,
Thank you for ur help in printing the Green Chile Chicken Casserole..
I really appreciate ur help.
~ Anne Marie Higgins~
Anne Marie Higgins
Hi and happy New Year
Your recipes are really great. Unfortunately, I am unable to print your latest one...Green Chile Chicken Casserole for my Grandson. It keeps going back to recipe when I hit Print.
Your help Marye would be appreciated.
As my Grandson taught me his most favorite saying..."Don't Behave "
Thank you,
~Anne Marie Higgins~
Jennifer
This was AMAZING!
Amelia
Thanks for the low-carb recipe! I put it on a chaffle and it was delish! Looking forward to many more like this one.