Go Back Email Link
–+ servings
Southwest Chicken Casserole is a quick, easy, and comforting rice and chicken casserole made with pantry staples you probably already have on hand. This is one of my favorite kinds of recipes—it’s a “shop your pantry” dinner. On nights when I don’t feel like cooking much or just haven’t made a big grocery run, this is my go-to. It’s packed with black beans, canned corn, salsa, rice, and chicken. Best part? It’s pretty healthy, too. Bonus!

Southwest Chicken Casserole

Southwest Chicken Casserole is a quick, easy, and comforting rice and chicken casserole made with pantry staples you probably already have on hand.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 servings

Equipment

Ingredients
  

  • 2 cups rotisserie chicken shredded (or cooked chicken)
  • 1 cup minute rice uncooked (white or brown)
  • 1 1/4 cups chicken broth
  • 15 oz canned sweet corn drained
  • 15 Oz can black beans drained and rinsed
  • 16 oz jar salsa drain if your salsa is extra watery, see note
  • Jalapeños minced, optional
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp onion powder
  • 2 cups fiesta blend shredded cheese

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly coat a 9x13-inch casserole dish with nonstick spray.
  2. Add the rice and chicken broth to the baking dish and stir to combine.
  3. In a separate bowl, mix together the chicken, corn, black beans, salsa, jalapeños, and seasonings until well combined.
  4. Spoon the chicken mixture evenly over the rice. Do not stir—make sure the rice remains submerged in the broth to cook properly.
  5. Cover the dish tightly with foil and bake for 25-30 minutes, or until the rice is tender.
  6. Remove the foil, gently fluff the rice with a fork, and mix in the chicken filling. Sprinkle the shredded fiesta cheese over the top and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
  7. Top with your favorite garnishes—green onions, cilantro, avocado, sour cream, or extra salsa—and enjoy!

Nutrition

Calories: 370kcalCarbohydrates: 34gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 84mgSodium: 1094mgPotassium: 471mgFiber: 6gSugar: 5gVitamin A: 677IUVitamin C: 6mgCalcium: 229mgIron: 3mg

Notes

When assembling the casserole, be mindful of any ingredients that may add extra liquid. If you're using a watery salsa or pico de gallo, drain off the excess liquid first to keep the rice from becoming soggy. Also, be sure to drain the black beans and corn well before adding them to the casserole.
Pin Recipe Share on Facebook

Tried this recipe?

Post a pic and mention @StephGigliotti, I'd love to see it!