Southwestern Chicken Casserole
Delicious Southwestern Chicken Casserole made with rice, beans, chicken, and spices, perfect for a hearty meal.
Equipment
- Casserole dish
- wooden spoon
- Aluminum Foil
Ingredients
Rice and Broth
- 1.5 cups minute brown rice uncooked (white or brown minute rice will work)
- 1.5 cups chicken broth
Vegetables
- ½ medium yellow onion finely diced
- 10 oz frozen corn thawed
- 15 oz canned black beans drained and rinsed
Chicken
- 1 lb boneless skinless chicken breasts cut into 1-inch chunks (raw)
Spices and Toppings
- 16 oz jar 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 for topping
- optional toppings shredded Colby Jack cheese, Greek yogurt, salsa, and green onions.
Instructions
Cooking Instructions
- 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
This recipe was updated slightly 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: 5gSaturated Fat: 1.5gFiber: 6gSugar: 3g
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