This Southwestern Chicken Casserole calls for simple, healthy ingredients and gives the classic chicken casserole a run for its money!
Want more healthy chicken casserole recipes? You’ll love these: Slow Cooker Chicken Enchilada Casserole, Chicken Cacciatore Quinoa Bake, and Chicken Parmesan Quinoa Bake.
We Love Healthy Casseroles!
It’s been a while since we posted a healthy casserole recipe, but there is no better day than today! When it comes to a casserole, we love making it a well-rounded meal. That usually means pairing a grain, with veggies, and a source of protein. Our fav kind? Chicken, of course!
Chicken is such a great protein to cook inside of a casserole because it’s juicy, lower in fat, and super high protein.
You guys are going to love this Southwestern Chicken Casserole recipe. It reminds me of a GIANT Chipotle burrito bowl. I am a huge Chipotle fan and order the same thing every time I go. Can you guess what it is? A chicken burrito bowl.
Tons of Flavor!
The basis of this flavorful chicken casserole recipe is quick-cooking brown rice, black beans, and chicken breast. Don’t worry, when it comes fo adding that flavor punch, we went big! Here’s what really gives this casserole its deliciousness.
- 1 jar of salsa
- paprika
- chili powder
- ground cumin
- garlic powder
- fresh cilantro
Add-In Ideas
You could add other yummy things into this casserole such as bell pepper, green chiles, or 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 of upcoming travels.
Can you freeze this healthy chicken casserole?
In order to freeze this casserole, we recommend making your casserole in a disposable casserole tin. Once cooked, let the casserole cool completely and then cover with tin foil and remove as much air as possible. Then, place in the freezer for up to 3 months.
Southwestern Chicken Casserole
Ingredients
- 1.5 cups minute brown rice uncooked (white or brown minute rice will work)
- 2 cups low sodium chicken broth
- 1/2 medium yellow onion finely diced
- 15 oz. canned sweet corn drained and rinsed
- 15 oz. canned black beans drained and rinsed
- 1 lb. boneless skinless chicken breasts cut into 1-inch chunks (raw)
- 16 oz. jar salsa any spice level works!
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1/2 cup Colby Jack cheese
- optional toppings: shredded Colby Jack cheese Greek yogurt, salsa, and green onions.
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.
Tips & Notes
- Nutrition information is for a serving of 8 people and includes the 1/2 cup of Colby Jack cheese
Mouth-watering recipes that are easy to follow and guaranteed to impress!
woohoo! loved it!
This was SO yummy!! I omitted the chicken broth because I used cauliflower rice. I also added green chilis. I’ll definitely be making this again! Thanks!
Such fun additions, Bethanie!
This is the OG Pinterest recipe! I can’t tell you how many times I have made this. It’s a hit EVERY time. I make it for my family, when company comes over, take it to a neighbor after a surgery, etc. Its just the best!
Aw thank you so much for sharing this, Elizabeth! So glad you love this casserole <3
This recipe is ON POINT! I followed the ingredients and instructions as provided, I used a medium spice salsa, which adds a nice heat to the dish. The next time I will skip adding the cheese, as I clearly won’t have the patience to wait the extra 10 min to finish, and just add it as one of the toppings. This will make a great meal prep option.
This was delicious! Mine wasn’t soupy at all, I used regular rice and let it sit for 10 min and it was amazing!
How did you use regular rice?? Was it still able to be cooked in the oven?
Great recipe! Lots of flavor, great seasoning. I saw in the reviews to add some spice so I add green chilies and did a spicy salsa. Someone said they did regular rice and it was fine, but when I did, it was still a bit crunchy so I’d recommend probably sticking with the minute rice. Very tasty and super easy to make!
Wow! This was fast, easy and delish one pan meal! Upped each of the spice amounts at bit b/c our family likes a flavourful burrito bowl. I used ground chicken and it worked perfectly.
So glad you and your fam loved this casserole, Carole!
This turns out perfect every time and my family loves it! I have made a couple of small changes, my daughter does not like corn but my husband does so I comprises by using a small can of corn and substitute the rest with a can of green chilies which just adds to the depth of flavor. And instead of bothering with all the spices listed I just use a pack of taco seasoning. Its delish every time, I love the way the chicken and rice soak up all the salsa and chili juice. No bland boring baked chicken here!
Love how you made this recipe your own, Kelly! And you’re so right — never bland boring baked chicken 🙂
This was super easy. I used regular rice instead of minute rice and mine wasn’t watery at all. Maybe add a little more spice to it or jalapeños!
I LOVE southwest style food! When I found this recipe, I was so excited to try it. But after reading the comments about it being too liquidy, I got nervous. However, whenever I try a new recipe, I make it exactly as the recipe states (in order to give it a fair self review). So I made this exactly as posted. It was AHHHMAZING!!! I don’t know what everyone was talking about with too much liquid. Maybe they didn’t let it sit for the 10 minutes outside of the oven? I made it last night for my husband and myself. We had seconds last night; the leftovers was my lunch for today (the day after), and we had the leftovers for dinner tonight!! I will definitely be putting this in the rotation. Please give this a shot exactly as the recipe calls for, and you should have no problems!
So happy to hear, Erin! Thanks for this super helpful review 🙂
i’ve made it a few times and actually prefer it without the chicken. def let it rest 10mins or it will seem a little liquidy. it needs a little salt too but other than that it’s one of our go-tos. 🌟
It came out soupy for me as well. I’m gonna tweek it. I’m going to use riced cauliflower and omit the chicken stock and use a rotisserie chicken. Maybe some red pepper flakes. Otherwise, it’s a win for me!
Everything tasted great, but I would really recommend removing the minute rice part or using little/no chicken broth. Mine came out so soupy it needed to be drained. I will definitely make it again with those modifications though.
I’m doing low carb so I need to lose the rice. Does that mean I shouldn’t use the chicken broth? I assume the broth is to cook the rice
Way too much liquid but tasty. Either use less broth or a chunkier salsa.
This is a recipe I revisit again and again- it’s incredible, filling, and my family of 2 always has leftovers for days. It’s so quick and easy to throw together plus it’s hearty enough that you don’t need to supplement with any side dishes. I would definitely recommend using a spicier salsa- I’ve made this recipe many times and I do think that it really does need that additional kick of flavor and spice. Make this- you won’t regret it!
One of my favorites, too!
So I messed up bc minute rice is technically cooked…
If it just said regular uncooked rice I think it would’ve worked. I’m just cooking very soupy stuff here. Nothing is absorbing 🙁
woohoo! loved it!
Can I make this in the morning and bake it much later in the day? Thanks!
I’m not sure if I missed it but what are the optimal dimensions for the casserole dish itself?
A 9×13 casserole dish is the size we use for this recipe!