Southwestern Chicken Casserole

4.63 from 51 votes
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This Southwestern Chicken Casserole calls for simple, flavorful ingredients and is made completely in a casserole dish. A perfect weeknight dinner idea!

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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.

And when it comes to casseroles, we love making them a well-rounded meal. That usually means pairing a grain, with veggies, and a source of protein. Chicken is such a great protein to cook inside of a casserole because it’s juicy, lean and can be flavored so many ways.

why you’ll love it!

  • You only need to dirty one dish.
  • It’s a great weeknight meal that packs a ton of flavor.
  • This casserole leaves great leftovers, making it a great meal prep recipe for the week.

What You Need for this Southwestern Chicken Casserole

The base of this flavorful chicken casserole recipe is quick-cooking brown rice, black beans, and chicken breast. And when it comes to adding that flavor punch, we went big! Here’s what really gives this casserole its robust flavor:

  • 1 jar of salsa
  • paprika
  • chili powder
  • ground cumin
  • garlic powder
  • fresh cilantro
  • shredded cheese
ingredients for chicken casserole in casserole dish

Ingredient Substitutions

Beans: Black beans pair well with this dish, but feel free to substitute 1:1 for another canned bean like great northern beans or pinto beans.

Chicken: We’re using diced chicken breast, but boneless chicken thighs cut into 1 in. chunks will also work.

Rice: We’ve tested this recipe with minute brown rice and minute white rice. Either will work!

Top Tips

Don’t substitute the minute rice: Only use brown or white minute rice for this casserole! The rice won’t have enough time to completely cook if substituting for any other variety of rice.

Spice to your liking: This casserole calls for an entire jar of salsa, so feel free to use your favorite variety, whether that’s a mild or super hot salsa.

Get creative with the toppings: We love topping this casserole with green onions, tortilla chips, and a dollop of Greek yogurt and homemade guacamole.

White casserole dish.

Our Favorite

Casserole Dish

We love this le creuset casserole dish because it is oven safe AND has a cover. It is the perfect casserole dish for this baked one pot pasta dish!

chicken casserole with cheese

Storage

Store this casserole in an airtight container in the fridge for up to 5 days.

Freezer Instructions: 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. Place in the freezer for up to 3 months.

southwestern chicken casserole with Greek yogurt and salsa

Serving Suggestions

Serve this southwestern chicken casserole with our homemade guacamole, salsa and our ultimate margarita.

4.63 from 51 votes

Southwestern Chicken Casserole

This Southwestern Chicken Casserole calls for chicken breast, salsa, beans, and amazing southwestern spices. It's made 100% in a casserole dish in under an hour.
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 8
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Ingredients 

  • 1.5 cups minute brown rice, uncooked (white or brown minute rice will work)
  • 1.5 cups chicken broth
  • 1/2 medium yellow onion, finely diced
  • 10 oz. frozen corn, thawed
  • 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
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • 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.
    a chicken casserole with beans, corn and other ingredients in a red baking dish.
  • 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.
    a chicken casserole topped with cheese and green onions.
  • Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.
    chicken casserole

Tips & Notes

  • Nutrition information is for a serving of 8 people and includes the 1/2 cup of Colby Jack cheese
  • This recipe was updated slightly on 1/29/2024 to reduce the amount of chicken broth as some had reported issues with the casserole consistency being too soupy. The original recipe is HERE.

Watch It

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Nutrition

Calories: 270 kcal, Carbohydrates: 36 g, Protein: 21 g, Fat: 5 g, Fiber: 6 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

4.7 42 votes
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Sara
February 20, 2024 9:46 am

5 stars
I never made a casserole, they are not popular in Europe, but I have always wanted to make one,! So thanks for this recipe, I will try out!

Lindsey
Lindsey
January 2, 2024 3:52 pm

Can’t see the recipe anymore!

michelle
michelle
January 2, 2024 2:31 pm

the recipe isnt loading on your web page. can you please fix it?

Bonnie
Bonnie
September 11, 2023 6:08 pm

3 stars
The flavor was pretty good, but this casserole is VERY watery. I followed the recipe exactly, and there was 3/4 inch of liquid sitting in the bottom.

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Lesia Butler
Lesia Butler
January 11, 2024 11:40 am
Reply to  Bonnie

Did you drain the corn? Maybe that’s why. I’m about to try to make it this evening.

Nicho
Nicho
January 17, 2024 10:37 am
Reply to  Bonnie

I made this recipe twice. First time, I actually got 1 minutes rice as it dictates, didn’t even know it was a thing, and saw the same issue. Second time I used “instant” rice, thinking i was too literal in the directions. Out of the oven I took a serving right away, and saw the pool of liquid. Letting it sit looks like it was all but absorbed. So I’d suggest using instant rice, instead of 1 minute rice.

Lumberjack
Lumberjack
September 3, 2023 3:30 pm

1 star
I love to cook and lost my very old similar recipe many years ago. I found this and tried it. It was close to be tasteless. As I said, I cook a lot and have been an engineer for 50 years so I know how to follow instructions. If I find a highly rated recipe I follow it as is and do not change things (at least the first time). Anyway, I followed this recipe exactly and it looks great but is tasteless??? All four of us did not like it. Bummed. -Larry

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