Southwestern Chicken Casserole
A delicious Southwestern Chicken Casserole that features flavorful chicken, rice, beans, and spices, perfect for a satisfying meal.
Equipment
- casserole dish
- oven
- Wooden spoon
Ingredients
Rice and Chicken Base
- 1.5 cups minute brown rice uncooked (white or brown minute rice will work)
- 1.5 cups chicken broth
- ½ medium yellow onion finely diced
- 10 oz frozen corn thawed
- 15 oz canned black beans drained and rinsed
- 1 lb boneless skinless chicken breasts cut into 1-inch chunks (raw)
- 16 oz salsa any spice level works!
- ¼ cup chopped fresh cilantro
- ½ teaspoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- ½ cup Colby Jack cheese
- optional toppings shredded Colby Jack cheese, Greek yogurt, salsa, and green onions.
Instructions
Preparation Steps
- Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.
- Add all of the ingredients (minus the shredded cheese) into the casserole dish and mix together with a wooden spoon making sure that everything is well mixed and submerged in liquid.
- Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.
- Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
- Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.
Notes
Nutrition information is for a serving of 8 people and includes the ½ cup of Colby Jack cheese. This recipe was updated slightly on 1/29/2024 to reduce the amount of chicken broth as some had reported issues with the casserole consistency being too soupy.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 36gProtein: 21gFat: 5gFiber: 6gSugar: 3g
Tried this recipe?Let us know how it was!