Hatch Chile & Chicken Casserole


My local grocery store, HEB, has a hatch chile event every year. I tried this rice dish and immediately knew my family would love it. I was not wrong! I have served it with smoked pork loin, brisket and steak – it was a terrific compliment, each time. I’m afraid this deliciousness is going to be a new, frequently asked for item. My son-in-law was like, “Where have you been hiding this one?!” Uh oh, I already have visions of making this over and over. And, don’t be mad – this is definitely not a low cal or healthy dish. It has all the bad stuff. I mean, good stuff. Yikes!

Hatch Chile & Chicken Casserole

Category: Casseroles, SIDES

Servings:  12 servings

Hatch Chile & Chicken Casserole


  • 4 - 6 Boneless chicken thighs, cooked & shredded
  • Prepare 1 cup of your favorite white rice, per package directions
  • Cut the niblets off of 2 ears of corn or use frozen corn
  • 1 poblano pepper, roasted and cut in thin slices
  • 2 cups Cookwell & Company Two Step Green Chile Stew Mix (It is sold @HEB in a 32 oz jar - I use it for various dishes & freeze individual portions for quick use. Can be ordered online.)
  • 1 (8 oz) Velveeta Cheese, cut in cubes
  • 1 TBS Adams Reserve Hatch Green Chile Ranch Rub


  1. Grill, bake or poach the chicken thighs until done. Set aside to cool and then shred.
  2. Prepare the rice and set aside to cool.
  3. Cook the corn niblets in a sauce pan with butter until tender. Set aside.
  4. Heat the stew mix and add the velveeta cheese. Stir occasionally, until the cheese is melted. Add the ranch rub and combine well.
  5. Add the prepared rice, corn, poblano and shredded chicken to the chili and cheese mixture. Combine well.
  6. Placed the entire mixture into a greased dish. Heat at 350 degrees for 15 - 20 minutes, until slightly bubbly. Serve immediately.


Note: To roast the poblano pepper, simply wash and dry it, and then hold the pepper with tongs over the direct heat on a gas stove on by searing it in a nonstick pan on an electric stove. You want to blister all of the skin. It will look black. Once the skin is blistered, put the pepper in a baggie and seal it. The steam & moisture will aid in removing the skin. After about 30 minute to an hour, remove the pepper and peel it. remove the seeds and slice into small pieces.

Tip: If you live near an HEB, you can purchase their frozen Corn & Poblano Rice, and skip all that extra prep.


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