Well butter my biscuit and call me blessed — if y’all ain’t never had a Cast Iron One Skillet Green Chile Chicken, then honey, sit yourself down ‘cause I’m about to rock your apron strings. This dish is hotter than a pepper patch and twice as comforting — golden, bubbly, and packed with tender chicken, mild green chiles, and creamy cheese that gets all cozy in one heavenly cast iron pan.

Imagine this: the skillet hits the table, still warm from the oven, the top all browned and bubbly with little browned cheese edges peeking up like proud Southern mamas at a church potluck. The smell? Oh sugar, it’s like love letters from your grandma’s kitchen — a buttery, spicy aroma that’ll have the neighbors sniffin’ through their screen doors.

A Recipe Born from Sunday Supper and Sass

Now let me tell y’all a little story. This recipe’s been in my back pocket ever since I tasted something kinda like it at a church supper in Abilene back in ‘82. Miss Eudora Mae brought a casserole that had folks forgettin’ their diets faster than you can say “second helping.” I fiddled with her recipe over the years, added some spice here, a sprinkle of sass there, and baked it right into my beloved cast iron — because everything’s better when it sizzles in cast iron, bless it.

🍗 Cast Iron Green Chile Chicken

Serves: 4-6 hungry souls
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: Just enough for a sweet tea and a gossip session

🛒 Ingredients

• 2 tablespoons butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced (or more if you’re feelin’ bold)
• 2 cups cooked chicken, shredded (rotisserie is just fine, sugar)
• 1 (4 oz) can diced green chiles (mild or spicy — live your truth)
• 1/2 cup sour cream
• 1/4 cup cream cheese
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese (because two cheeses is always better than one)
• Optional: sliced green onions and chopped cilantro for garnish

🔥 Step-by-Step Instructions (With a Pinch of Sass)

1. Preheat & Prep:
Set your oven to 350°F. No good skillet meal ever came from a cold oven, bless your heart. Gather your ingredients like you’re prepping for a backyard picnic — everything out and ready, no last-minute pantry dives.

2. Sauté the Flavor Makers:
Place your trusty cast iron skillet on medium heat and melt the butter like it’s a Southern summer. Add the onion and sauté ‘til it’s soft and golden, about 5 minutes — don’t rush her, she needs to develop her charm. Toss in the garlic and stir ‘til fragrant (but don’t let it burn, Lord have mercy).

3. Stir in the Good Stuff:
Add your shredded chicken and green chiles to the skillet — mix ‘em in like they’re cousins at a family reunion. Then stir in the sour cream, cream cheese, and cumin. Let everything melt together into one creamy, dreamy mess. Season with salt and pepper like you mean it.

4. Cheese It Up:
Now sprinkle that Monterey Jack and cheddar right over the top — don’t be shy, darlin’. Cheese is what makes life worth livin’. Let it melt a bit on the stovetop, then transfer that skillet to the oven.

5. Bake Until Bubbly:
Bake uncovered for about 20 minutes, or until the top is golden brown and the edges are sizzling like your aunt Lurlene’s gossip line. If you’re feelin’ fancy, turn on the broiler for the last 2-3 minutes to get that cheese extra toasty.

6. Garnish & Serve:
Top with sliced green onions or fresh cilantro if the spirit moves ya. Serve right from the skillet (but warn folks that handle is hotter than a jalapeño in July!). Pair it with a side of cornbread or a simple salad, and you’ve got a meal worth passin’ down.

Picture It, Sugar:

The skillet sits cooling on a vintage wire rack, resting atop a faded red gingham cloth, lookin’ like it stepped out of a Southern Living magazine from 1963. Steam still curls up, carrying that buttery, spicy scent all the way to your front porch. The cheese has baked into little golden pockets, and the filling glistens like a secret worth sharing. You set out plates, and before you know it, everyone’s gathered ‘round, forks in hand, mouths waterin’. Ain’t a soul complainin’.

💬 Final Thoughts From Your Southern Granny:

This dish is what I like to call “company food” — easy enough for a weeknight but fancy enough for guests. Whether you’re feedin’ your family or treatin’ yourself like the queen you are, this one-skillet Green Chile Chicken will have folks hollerin’ for seconds and askin’ for the recipe.

Now y’all go on and pin this to your “Dinner Ideas That Make Me Feel Like a Domestic Goddess” board, and don’t forget to leave a comment if you try it. And remember: cook with love, season with sass, and always serve with a smile and a slice of pie (preferably pecan).

With love, butter, and a whole lotta spice,
Granny B 🧡

#OneSkilletWonder #SouthernComfortCooking #GrannyChicKitchen #GreenChileChicken #CastIronQueen