This Southwest Chicken Casserole is a hearty, flavor-packed dish that brings together tender chicken, bold spices, and creamy melted cheese. Made in just one pan, this casserole is simple to make for a busy weeknight with its minimal prep and big flavor. The combination of salsa Verde, black beans, and warm southwest seasoning creates a comforting, slightly smoky taste that the whole family will love.
Perfect for meal prep, family dinners, or potlucks, this casserole is a no-fuss recipe that comes together with simple pantry staples. Serve it on its own or pair it with your favorite toppings for a customizable meal that’s both satisfying and nutritious.
Jump to:
- Why You Will Love This Southwest Casserole Chicken Dinner
- Ingredients
- Substitutions and Variations
- How to Make our Southwest Chicken Casserole
- More Recipes You Will Love
- How to Store our Southwest Casserole Chicken Recipe
- What to Serve with Southwest Chicken Casserole
- Top Tips
- Frequently Asked Questions About Our Southwest Casserole Chicken Dinner
- More Recipes You Will Love
- Southwest Chicken Casserole Recipe
This southwestern casserole was inspired by my love for Mexican food! You might also want to try our Spaghetti Squash Enchilada Boats, Guacamole and Homemade Chips or our Pork Carnitas in the Instant Pot.
Why You Will Love This Southwest Casserole Chicken Dinner
- Minimal Mess: This dish all comes together in the casserole dish, which makes for easy cleanup.
- Bold Southwest Flavors: A delicious mix of salsa Verde, black beans, and warm spices.
- Family & Kid-Friendly: Even the picky eaters in your home will love the cheesy goodness.
- Great for Meal Prep: Make ahead and reheat for easy lunches or dinners.
- Customizable: Adjust spice levels, add veggies, or swap ingredients to fit your tastebuds.
Ingredients
Key ingredients to make our southwest chicken casserole.
See the recipe card below for the exact quantities of each ingredient.
- Boneless Skinless Chicken Breasts: A staple protein in this dish, thighs can be used in replace if desired.
- Salsa Verde: Adds a southwest flavor and provides a liquid for cooking.
- Chicken Stock, Low Sodium: Additional flavor and is needed for cooking. Low sodium controls salt content but you can use your preferred broth.
- Brown Minute Rice: A grain to create a well-rounded dish; white instant rice can be used.
- Canned Black Beans: Provides texture and fibre.
- Yellow Onion: Adds sweetness and flavor.
- Garlic Powder: Adds complexity to the flavor profile.
- Chili Powder: A spice to provide a little heat.
- Ground Cumin: Adds warmth and a hint of smoky flavor.
- Ground Paprika: Incorporates some sweetness.
- Sea Salt: Enhances all the flavors.
- Monterey Jack Cheese: Provides a rich creamy texture that won't overpower the other seasonings.
For this recipe, you'll want to have on hand a 9x13 inch casserole dish, aluminium foil, and measuring cups and spoons.
Substitutions and Variations
Love this recipe cheesy southwest chicken casserole but want to make it your own? Here are some helpful ideas for you to customize this recipe.
- Chicken: Use leftover chicken from rotisserie chicken to save time. Alternatively, chicken thighs or chicken tenders work well too.
- Brown Rice: Substitute with white rice but reduce liquid slightly as it does not take as much to cook.
- Bean Swap: Pinto beans or kidney beans work as great alternatives or combined with the black beans.
- Mix-Ins: Try adding canned green chiles, red bell pepper, sweet corn or any favorites.
- Cheese Substitute: Use cheddar cheese, pepper jack, or a Mexican cheese blend.
- Salsa Verde: Swap with red salsa or enchilada sauce for a different flavor profile.
How to Make our Southwest Chicken Casserole
Check out how quick and easy it was to make this one-pan dinner.
Preheat oven to 375F. Lightly grease a 9x13 baking dish with cooking spray.
Add raw chicken, salsa Verde, chicken broth, uncooked rice, beans, onion and seasonings into the large casserole dish and mix well.
Cover with aluminum foil and bake for 45-50 minutes, or until rice is fully cooked.
Remove aluminum foil and sprinkle cheese on top and bake uncovered until cheese is melted.
Serve warm and garnish with sour cream and green onions.
Hint: Shred cheese from a block instead of using pre-shredded for a creamier texture.
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How to Store our Southwest Casserole Chicken Recipe
Easy meals are perfect for meal prepping. Here are some ways to extend the shelf-life of this chicken and rice casserole.
- Refrigerator: Once cooled, place in an airtight container for 3-4 days.
- Freezer: Place in a freezer-safe container and it can last up to 3 months.
- Reheating: Thaw fully, if frozen, and reheat on medium heat in the oven or microwave until warmed.
- Make Ahead: You can prep the items you chopped a couple days in advance, then just add everything into the dish when ready to bake.
What to Serve with Southwest Chicken Casserole
- Drinks: Try it with a classic margarita or a shamrock sour for a refreshing contrast.
- Shots: A fun snake bite or Mexican candy shot pair well with the spices of this dish.
- Side Dishes: Serve with a side of Mexican street corn salad or guac and chips.
- Breads: A warm slice of cornbread pairs perfectly.
- Toppings: Add sour cream, green onions, salsa, avocado slices, or a squeeze of fresh lime are all great options.
- Crunchy Addition: Serve with tortilla chips for a fun, crunchy contrast.
Top Tips
Here are some additional ways to help you make this dish easy weeknight dinner.
- Quicker Bake Time: If using leftover rice and cooked chicken, reduce liquid and baking time.
- Extra Spice: Add diced jalapeños, your favorite hot sauce or a pinch of cayenne if you like extra heat.
- Let it rest: Allow the casserole to sit for 5-10 minutes after baking for the best texture.
- Double the batch: This dish freezes well, so make extra for easy future meals.
Frequently Asked Questions About Our Southwest Casserole Chicken Dinner
Do you have questions about southwest casserole chicken dinners?
To make it easier, you can use a pre-shredded cheese. They can contain anti-caking agents which causes them to not melt as well, so we prefer to shred our own.
Yes, you can either leave the chicken out, or replace it for some additional vegetables. We recommend a firm tofu, bell peppers, cubed sweet potatoes or yams.
Monetary or Pepper Jack cheeses can add a nice kick. You can also use a marble, old cheddar or a mix of any.
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Southwest Chicken Casserole Recipe
Equipment
- Large Casserole Dish
- Aluminum Foil
- Measuring Cups and Spoons
Ingredients
- 1 ½ pounds boneless skinless chicken breasts 1” pieces (about 3 breasts)
- 2 cups salsa Verde
- 2 cups chicken broth low sodium
- 1 ½ cups brown minute rice uncooked
- 1 15- ounce can black beans drained and rinsed
- 1 medium yellow onion chopped
- 2 teaspoon garlic powder
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ½ tablespoon ground paprika
- ½ tablespoon sea salt
- 1 cup Monterey Jack cheese or more
Instructions
- Preheat oven to 375F. Lightly grease a 9x13 casserole dish with cooking spray.
- Add raw chicken, salsa Verde, chicken broth, uncooked rice, beans, onion and seasonings into the large casserole dish and mix well.
- Cover with aluminum foil and bake for 45-50 minutes, or until rice is fully cooked.
- Remove aluminum foil and sprinkle cheese on top and bake uncovered until cheese is melted.
- Serve warm and garnish with sour cream and green onions.
Notes
- Shred cheese from a block instead of using pre-shredded for a creamier texture.
- If using leftover rice and cooked chicken, reduce liquid and baking time.
- Add diced jalapeños, your favorite hot sauce or a pinch of cayenne if you like extra heat.
- Allow the casserole to sit for 5-10 minutes after baking for the best texture.
- This dish freezes well, so make a double batch for easy future meals.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
Abi says
Love wholesome casserole dishes like this!
Eva Filer says
Thanks. We do too! Enjoy.
Eva Filer says
There is nothing better than a dish all made in one pan! This casserole has so much flavor and is perfect for the whole family.