Southwestern Chicken Casserole

What’s awesome about this recipe, is that it reminds me of one GIANT Chipotle burrito bowl. 

I am a GIANT Chipotle fan :) I get the same thing every time- can you guess what it is? A GIANT chicken burrito bowl :) 

It’s been a while since I posted a one pot meal, but it is Sunday….so why not! 

Southwest Chicken Casserole #glutenfree #fitfluential

 This recipe calls for extremely simple ingredients and doesn’t take much work to make. Best part…it’s full of flavor!

 Make this southwestern chicken casserole by throwing all of the ingredients into a dish (uncooked) & baking it in the oven for a healthy, satisfying dinner.

I topped mine with freshly sliced tomatoes, avocado, and more cilantro! Blake was really excited I used instant white rice instead of brown (wahhhhhhh), but that’s all we had. Next time- I would FOR SURE use brown rice…the only issue with that, is you would have to cook it before hand so that it’s fully cooked when the casserole is done. 

Southwest Chicken Casserole #glutenfree #fitfluential

You could add other yummy things into this casserole such as bell pepper and garbanzo beans. I kept mine simple…because that’s what I had on hand at the time.

We’ve been running our food stock down to the ground because Blake and I will both be traveling over the next couple of weeks. He actually left for Brazil yesterday for 2 weeks as part of his MBA program. I AM SO JEALOUS. LIKE SO BEYOND JEALOUS. Spouses were not invited and going down a week before or after wasn’t really an option because flights are 2 grand. 

Soooooooooo I go to Cleveland to visit the parents. Cleveland..Brazil….same thing.


But- later in the week I will be headed to Ohio to stay with my parents for a week. I’ll be working mostly- but also feeding their bellies! That’s the cool thing about what I do- I can pretty much be anywhere, as long as people are hungry :)

Southwest Chicken Casserole #glutenfree #fitfluential Southwest Chicken Casserole #glutenfree #fitfluential

5 from 1 reviews
Southwestern Chicken Casserole
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 1.5 cups quick cooking rice (white or brown will work)
  • 2 cups chicken broth
  • ¼ cup finely diced onion
  • 1 15 oz can corn, rinsed
  • 1 15 once can black beans, rinsed
  • 2 large chicken breasts evenly sliced about an inch thick (uncooked)
  • 1.5 cup salsa (mild, medium, or hot- your choice!)
  • -1/4 cup fresh cilantro, chopped
  • -1/4 teaspoon paprika
  • -1/2 teaspoon chili powder
  • -1/2 teaspoon cumin powder
  • -1/4 teaspoon onion powder
  • -Optional- ½ cup Colby Jack Cheese
  • -Toppings: Shredded Colby Jack Cheese, fresh tomato, avocado, cilantro
  1. Preheat oven to 350 and spray a large baking dish with nonstick cooking spray.
  2. In a large bowl, mix together everything but the chicken (you can add ½ cup of cheese if you are a cheese person, I did not do this step).
  3. Then, slice chicken breasts into about inch thick pieces. Place strips of chicken (uncooked) on the bottom of baking dish and top with rice mixture. Cover with aluminum foil and bake at 350 for 1 hour.
  4. Uncover and top with shredded cheese. Bake for an additional 10 minutes.

Southwest Chicken Casserole #glutenfree #fitfluential

Blake and I ate this for almost 3 days…he said it got better as time went on….my kinda guy! This would be really taste inside of a tortilla or even with an egg. 

Southwest Chicken Casserole #glutenfree #fitfluential  

Love one pot meals? Here’s more of FFF’s most popular one potters…

Sun Dried Tomato Kale and Chicken Sausage Quinoa Bake


Healthy Chicken Burrito Bowl Casserole


Healthy Bison Chili


Are you doing any traveling soon?

One pot meals- should I continue this series?! 

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  1. says

    I’m going to Mexico with my parents and brother in March. So I’ve got to get some good meal plans going now so I look my best down there!

  2. Nicole says

    I looooove Chipotle so I can’t wait to try this!! No, not traveling soon but one pot meals would be fantastic!!! I am a single mom who works a full time job so anything that requires less time at the sink doing dishes and more time attempting to work out would be great. :-)

  3. says

    This looks awesome!!! I have everything on hand except fresh cilantro so I think I will hit up the store in the morning and have some this week!!

  4. says

    In the recipe, there are two separate ingredient lines specifying 1.5 cups of salsa. Is hat a duplication or are you meant to use 3 cups of salsa?

  5. Amanda says

    This is SO good!! My whole family LOVES it which is amazing especially with a 1 and 3 yr old!!! Having it again tonight!

  6. Cortnie says

    I am nursing and can’t eat anything with onions or peppers. What would you reccomend I use in place of the salsa so that it’s not too dry?

  7. Ellen S says

    I have had this recipe pinned since January and finally made it last night! It is so yummy and I completely agree that it tastes even better the next day. Thanks for the great recipe!

    • says

      Woohoo! Thanks for the great review. I was just thinking about this recipe and that I need more one-pot dinners just like this one- protein + veg + grain. On my list!

  8. Patty says

    OMG I made this for weeknight dinners this week and its amazing! I brought some in to work (because it makes a huge amount) and my coworker kissed me on the head.



  9. Brittney says

    I am so excited to try this recipe, but would like to use brown rice which it sounds like I need to cook before putting in the dish. Do I just cook the rice separately in the broth and then put it in the baking dish with everything else, without needing to add additional broth to the casserole before putting in the oven? Thanks for your help :)

    • says

      Hi Birttney! If I was going to use brown rice- that is exactly what I would do. I would cook it in the broth and then maybe use a splash more of broth with everything else in the baking dish, but not much! Let me know how it turns out!

      • Heidi says

        Would it be possible to add to the above recipe this step if you choose to use brown rice? Much appreciated!

        • says

          Hi Heidi! Can you clarify your question? If you got quick cooking brown rice, you could use it in this recipe as is. I am not sure if you use normal brown rice that it will bake all the way through. I know that quinoa takes about 60 minutes to cook all the way through when baked in the oven, so you could even use that in place of the white rice! Hope this help!

    • says

      I used instant rice to make sure that it would be cooked after it came out of the oven, but I bet normal (uncooked) white rice would work. Not sure uncooked brown rice would because it takes so long to cook on the stove!

  10. Tiffany says

    You just posted this alas one of your top 2014 recipe posts and I can see why! Looks delicious!! Do you think substituting quinoa for the rice would work? Or does it just need to be quick cooking rice to make sure it’s all cooked! Thanks :)

    • says

      No it would totally work! I’ve made tons of quinoa casseroles like and throw the quinoa in uncooked every time! What I would do though, is add liquid. Definitely at least a cup…maybe more. I suggest chicken broth!

  11. Linda says

    OMG! I made this tonight and can you say YUMMY???? It’s delicious, healthy, easy and moist! Even my 7-year-old liked it. Thank you for this amazing recipe!

  12. Jessica says

    Hi! I’m making this dish for company tonight. I only have boil-in-bag rice. I imagine that I will have to cook it before I add it to the casserole? Thanks!

    • says

      Hi there!

      I am thinking that it would work fine NOT cooking it because I’ve made quinoa casseroles before in the oven where you throw everything in raw. If you want to stay safe (because you’re having company), feel free to cook the rice before hand, but I don’t see why it wouldn’t work! On the bag for your rice, how long does it say to boil it for? White rice is pretty quick cooking in general, so I would totally give it a try.

  13. Danielle says

    I made this last night for my husband and I – it was SO delicious and easy to make! I topped it with a generous dollop of 0% greek yogurt for another boost of protein. The only thing missing is some homemade guacamole to top it all off, next time! This is definitely a repeat recipe in my kitchen. Thanks!

  14. Liz Harley says

    Hi! If using quick cooking rice, do you mix both the required amount of water and the 2 cups of chicken broth? Or just the chicken broth like the recipe calls for?

  15. says

    I made this for dinner tonight and although my picky kids wouldn’t eat it, my husband and I enjoyed it. I did it a bit differently than your directions call for. I cooked the chicken for 5 hours on low in the slow cooker in some chicken broth. I took the chicken out and shredded it and then mixed it in with the rice and other ingredients. I only baked it for about 40 minutes instead of the full hour just to cook the rice since the chicken was already cooked. Turned out perfect! Thanks for sharing your recipe. We have enough leftover that I am going to make burritos one night later next week.

  16. Theresa says

    This turned out really yummy. I sub’d can of tomatoes with chilis and poached/shredded chicken. Will definitely make again. Really fast for busy day.

  17. Chris H says

    This recipe is fantastic. For me, brown rice is a must. I just wanted to leave you a note and let you know it’s possible to prepare this with uncooked brown rice. I upped the chicken broth to 3c instead of 2 to account for the extra absorption, and it came out great. I needed to cook it for about 1hr 20min, but it was totally worth it! It was sort of soupy at first with the extra liquid, but it all still fit in a 9×13 pan. Also, I added a few chipotle peppers and the adobo sauce they’re packed in. Yum.

    • says

      OMG! I am so glad you left this comment because I know others would want to use it with uncooked brown rice. Thanks so much for taking the time to do that :)

      • says

        Thanks, Lee! I plan to try the recipe in a pressure cooker that is on its way. Someone (on Chris Fretytag’s FB page, where I saw your recipe) who has the same model said the casserole should only take 15 minutes!

          • says

            It came out great, but it’s a soup, not a casserole…LOL! I didn’t think I needed the water (substituted for the chicken broth) but I wasn’t sure, so I put it in the pot. I also used all the brown rice I had (2 cups of Minute Made ready to serve microwaveable rice) and increased the salsa to two cups. I didn’t use the onion since my salsa might have some in it. Plus, it has a kick! I posted on The Blue Jean Chef’s aka Meredith Laurence (she prevented the pressure cooker on QVC) asking how I can prevent the soupy consistency next time. I’ll let you know what she says. The pressure cooker is cool! :-)

          • says

            I used too much liquid (especially by adding more salsa). Plus, Meredith said microwaveable rice doesn’t absorb water like regular rice. It’s all good, though!


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