Green Chile Chicken Casserole
Try this Green Chile Chicken Casserole recipe, or contribute your own.
Try this Green Chile Chicken Casserole recipe, or contribute your own.
- Carbohydrate 0.949670000476102 g
- Cholesterol 114.640000039055 mg
- Fat 16.0492700123266 g
- Fiber 0.0555666646957398 g
- Protein 38.2908250092617 g
- Saturated Fat 9.67074084117859 g
- Serving Size 1 1 Serving (163g)
- Sodium 350.08166689765 mg
- Sugar 0.894103335780362 g
- Trans Fat 1.14521166730457 g
- Calories 309 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Grease 9 x 13 baking dish.
- Place halved chicken breasts side by side in the baking dish.
- Sprinkle halved chicken breasts with garlic powder (or garlic salt), onion powder, and black pepper, all to taste.
- In large bowl, mix sour cream, cheese, and chiles. Mixture will be thick; mix well. Spread mixture over halved chicken breasts. I used a spatula for this task, ensuring proper coverage and that I got every bit of the mixture out of the bowl. You should have just enough of the mixture to cover the chicken. (Once baked, there will ample sauce as you can see in the photos of the finished dish.)
- Bake for about 30 minutes or until chicken is done. Let sit a few minutes before serving.
Letting the casserole rest for a few minutes after it emerges from the oven allows the internal juices of the poultry to redistribute rather than flooding the serving plate. A standard 9x13 inch baking dish provides the necessary surface area to accommodate three boneless chicken breasts cut in half without overlapping them. Crowding the meat creates uneven thermal transfer, leading to exterior overcooking while the centers remain underdone. Thoroughly greasing the ceramic or glass interior prevents the dairy and cheese solids from bonding to the surface during baking. When combining the sour cream, shredded cheddar cheese, and drained green chiles in a mixing bowl, utilize a silicone spatula to scrape the thick emulsion completely clean. This viscous topping acts as an insulating blanket over the raw chicken, trapping moisture and protecting the lean meat from drying out under direct oven heat. Operating an oven preheated strictly to 350 degrees Fahrenheit ensures the dairy fats melt smoothly without breaking or separating into an oily pool. Fresh green chiles possess higher water content than canned varieties; if substituting fresh produce, scale up the volume of sour cream and cheese proportionally to maintain the correct spreading consistency. Monitor the internal temperature using an instant-read thermometer inserted into the thickest portion of the halved breasts, looking for a reading of 165 degrees Fahrenheit to confirm doneness. High-fat dairy products like sour cream resist curdling when heated moderately, but exposing them to excessive heat sources destroys their smooth structure and results in a grainy texture. Allowing the assembled dish to sit undisturbed before partitioning preserves the integrity of the melted cheese sauce.
