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Creamy Hatch Green Chili Chicken Casserole Recipe Easy and Delicious Corn Cheese Bake

Creamy Hatch green chili chicken casserole - featured image
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A rich and comforting casserole featuring smoky roasted Hatch green chilies, tender chicken, sweet corn, and creamy cheese sauce. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced (leftover rotisserie chicken works well)
  • 2 cups roasted, peeled, and chopped Hatch green chilies (freshly roasted preferred)
  • 1 ½ cups fresh or frozen corn kernels
  • 2 cups shredded sharp cheddar cheese
  • 1 ½ cups whole milk or half-and-half
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: ½ cup sour cream or Greek yogurt

Instructions

  1. Preheat oven to 450°F. Roast Hatch green chilies on a roasting pan or baking sheet for 15-20 minutes, turning occasionally, until skins are blistered and blackened.
  2. Place roasted chilies in a bowl covered with plastic wrap for 10 minutes to steam. Peel skins, remove seeds if desired, and chop finely.
  3. If not using leftover chicken, boil or roast 2 large chicken breasts until fully cooked (about 20 minutes boiling or 25-30 minutes roasting at 375°F). Let cool and shred or dice.
  4. In a medium saucepan, melt butter over medium heat. Add chopped onion and cook 3-4 minutes until translucent. Add minced garlic and cook 1 more minute.
  5. Sprinkle flour over butter and onion mixture, stirring constantly for 2 minutes. Slowly whisk in milk or half-and-half until smooth. Cook 5-7 minutes, stirring frequently until sauce thickens.
  6. Lower heat and stir in 1 ½ cups shredded cheddar cheese until melted and smooth. Add cumin, smoked paprika, salt, pepper, chopped Hatch chilies, and sour cream or Greek yogurt if using.
  7. In a large mixing bowl, combine shredded chicken, corn kernels, and cheese sauce. Mix well to coat evenly.
  8. Transfer mixture to a 9×13-inch casserole dish. Sprinkle remaining ½ cup cheddar cheese evenly on top.
  9. Bake at 375°F for 20-25 minutes until cheese is bubbly and slightly golden. Let rest 5 minutes before serving.

Notes

Always roast fresh Hatch green chilies for best smoky flavor. Steam chilies after roasting to ease peeling. Be patient when making cheese sauce to avoid grainy texture. Avoid overcooking casserole to keep it moist. Optional sour cream or Greek yogurt adds extra creaminess and tang. For gluten-free, substitute flour with almond or gluten-free flour. For dairy-free, use coconut oil, dairy-free milk, and cheese alternatives.

Nutrition

Keywords: Hatch green chili, chicken casserole, creamy casserole, corn cheese bake, comfort food, easy dinner, roasted chilies

Find it online: https://cheerycrisp.com/creamy-hatch-green-chili-chicken-casserole-recipe-easy-and-delicious-corn-cheese-bake/