Southwest Chicken Casserole Recipe
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.
Servings: 8
Calories: 305kcal
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
Calories: 305kcal | Carbohydrates: 29g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 1473mg | Potassium: 686mg | Fiber: 5g | Sugar: 5g | Vitamin A: 859IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 3mg
