Chicken Ole Casserole is a chicken casserole recipe with green chilies, egg noodles, chicken, cream of chicken soup, and shredded cheese. This easy chicken casserole recipe has the perfect amount of spice to be a winner with the whole family.
Chicken Casserole with Green Chilies
I love this southern chicken casserole recipe which comes straight from the Louisiana Junior League cookbook. If you’re looking for an easy chicken casserole with cream of chicken soup or an easy chicken casserole with rotisserie chicken, then keep reading!
What’s the “ole” in oven chicken ole casserole?
It’s a hint of spice or lot of spice, depending on how much spice you like. You’re in control of the amount of heat by either using a can of mild diced green chilies, medium green chilies or hot green chilies.
Perfect Casserole to Share with Others
I love making this easy green chili casserole for my family, but I also love making this casserole to share with friends and family.
It’s a great option if you’re looking to treat a new mom or a family who has just lost a loved one.
The reason easy chicken casserole with green chiles makes the perfect meal idea for new moms is that it travels great. Prepare the casserole all the way to the step that it goes in the oven. Instead of cooking it, cover tightly with foil and refrigerate.
When the new mom is ready to eat, all she has to do is pop it in oven and bake accordingly. I suggest using a Sharpie marker to write the cooking instructions right on the foil covering the dish…no need for a separate paper that could be lost.
Believe me. Whoever you share this chicken casserole with green chilies with will be appreciative, and their bellies will be full and happy.
Easy Green Chilies Chicken Casserole Ingredient List
What do I need to make green chile chicken casserole?
Cooked chicken
Wide egg noodles
Onion
Chicken broth
Cream of chicken soup
Sour cream
Green Chilies
Cheese
Salt and Pepper
What’s a substitute for diced canned chilies?
An easy substitute for mild green chilies is simply a diced green pepper or banana pepper.
Or, if you’re looking for something spicier, try dicing a jalapeno, with or without seeds, depending on how hot you want to go.
A great third option would be to use a can of diced jalapenos or even a can of Rotel (diced tomatoes and chilies) for a new spin on oven chicken ole.
What Can I Substitute for Rotisserie Chicken?
While I tend to use rotisserie chicken most often, feel free to use shredded poached chicken, leftover diced grilled chicken, drained canned chicken or simple sautéed cubed chicken for this chicken Mexican casserole.
Did you know that many grocery stores carry rotisserie chicken in packages already pulled from the bones. It makes life super simple and is a great time-saver.
How to Make Chicken Ole Casserole with Cream of Chicken Soup
- Mix chicken, cooked wide egg noodles, diced onions, canned green chilies, cream of chicken soup, chicken broth, sour cream, salt, pepper, and 1 cup shredded cheddar cheese.
- Pour into a greased 2 quart baking dish.
- Sprinkle top with remaining 1/2 cup shredded cheese.
- Bake in a preheated 350 degree F oven for 45 minutes or until hot and bubbly.
For the full instructions and ingredient amounts for spicy chicken ole in the oven, scroll to the bottom of this post.
Notes About Chicken Ole Casserole:
- For a spicy chicken ole casserole, use medium or hot style canned green chilies.
- Start with 1/2 cup chicken broth but if the mixture seems dry, add up to another 1/4 cup.
- Substitute any other favorite shredded cheese for cheddar, including Colby Jack, Monterrey Jack or Pepper Jack.
- For the cooked, diced chicken, I recommend using a store-bought rotisserie chicken. Remove the skin, and pull off the meat. Chop into bite-sized pieces.
- Check out our Amazon Store for some of our favorite pantry essentials and kitchen items.
More Wide Egg Noodle Recipes:
5 Ingredient Ground Beef Casserole
Chicken Ole Casserole - A Chicken Casserole with Green Chilies
Ingredients
- 2 cups cooked, diced chicken rotisserie chicken works great
- 4 cups wide egg noodles, cooked
- 1/4 cup diced onions
- 10.75 ounces cream of chicken soup
- 4 ounces canned diced green chilies, do not drain
- 1/2-3/4 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded Cheddar cheese (divided)
Instructions
- Preheat oven to 350 degrees F. Spray a 2 quart baking dish with nonstick cooking spray.
- Mix all ingredients, saving 1/2 cheddar cheese to be sprinkled over top.
- Pour mixture into prepared dish. Top with reserved cheddar cheese.
- Bake in preheated oven for 45 minutes to 1 hour or until casserole is hot and cheese is melted.
Notes
- For a spicy chicken ole casserole, use medium or hot style canned green chilies.
- If the chicken ole casserole feels dry, add up to an additional 1/4 cup chicken broth to the mixture.
- Substitute any other favorite shredded cheese for cheddar including Colby Jack, Monterrey Jack or Pepper Jack.
- For the cooked, diced chicken, I recommend using a store-bought rotisserie chicken. Remove the skin, and pull off the meat. Chop into bite-sized pieces.
- Start with 1/2 cup chicken broth but if the mixture seems dry, add up to another 1/4 cup.
- Love a little crunch in your chicken casserole? Try this Chicken Crunch Casserole.
Nutrition
I have to say thank you AGAIN. You all are batting .1000 at our house! We’ve been working on getting our autistic daughter to expand what she feels comfortable eating. I’ve tried four casseroles now from your site. Not only have they all been quick, easy, inexpensive and delicious, but miracle of miracles, all four have gotten increasingly enthusiastic responses from her! Last night was the first time in ages I’ve put something unfamiliar down in front of her and she waded in without hesitation (and ate every bite!)
I’ve said this before, but thank you all again for finding and posting these old recipes. For one thing, I love poking around old cookbooks myself and re-discovering hidden gems, but I don’t have the time to do so and they’re tough to come by. I’m so glad these aren’t being lost!
Also, despite all the resources on the Internet, it’s surprisingly tough to find recipes anymore that actually *are* quick, tasty and kid-friendly — so many so-called kid-friendly recipes just aren’t. (I have no idea what fantasy land people are dwelling in if they think a kid with sensory issues is going to eat something with tofu in it, thanks.) I’m fortunate in that my l.o. actually likes vegetables, so she *does* eat fairly healthy. My problem is that I need main courses that she’ll eat that aren’t processed to death! Thanks to you all, I’ve found some, and you’ve made my life much simpler. 😀 I will definitely be back for more! Please keep up the good work!
Wow, we are so glad you found some recipes that work for your daughter and family! Thank you so much for sharing.