Southwestern Chicken Casserole
Published 1/30/2024
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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!
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
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.
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!
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.
Serving Suggestions
Serve this southwestern chicken casserole with our homemade guacamole, salsa and our ultimate margarita.
Southwestern Chicken Casserole
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.
- 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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi, if I used regular rice, not minute made, do I need to cook it before putting into the casserole then? Sorry, I’m currently reside in a country that doesn’t have access to “Minute-made” rice.
Hi Kathy! I haven’t tried this. I would cook it to be safe or else adjust your bake time to maybe 30 minutes longer!
Ok, do I use 1 15 oz jar of salsa, or 1.5 cups??? The recipe says 1 15 oz jar, but reading through the comments you say to use 1.5 cups. Help?
I made this casserole last night! It’s very good and filling. I like the flavoring and that it’s not too overwhelming. I was worried it may be too spicy, but it was great!!
<3 so glad you loved it!
I don’t have minute brown (or white rice) but would love to use regular brown rice in this. Have you tried that? I’m assuming you’d need more liquid. Any ideas?
Hey Brittany. We have not tried this with normal brown rice. I do know that the cook time will be much longer (around an hour and a half). So you may want to try cooking the brown rice part way and then adding it to the casserole! Sorry I’m not more help!
Lee – funny, i go home often to Cleveland, OH – work from there while I feed my parents all kinds of good food. And by the way, my husband is Blake. We laughed when we read your story … a page right out of our book. Looking forward to making this dish today.
Love love love this recipe! Super easy, makes a lot, AND healthy! I added some diced up green and red peppers since peppers are my fav. Made it last weekend and it’s already gone!
YEAH!!!! This is an oldie but a goodie. I need to make it for Mark, soon!
Could this be frozen and reheated later?
Hey Haley! It totally could. What I would do is cook it in a disposable aluminum cake pan. Let it cook completely and then wrap with plastic wrap making sure you get as much air out as possible. Then, cover with tin foil and pop it in the freezer!
Made this tonight and the only change I made was to double seasonings and add some garlic powder – really good and my husband and I enjoyed it. I have signed up for recipes on my e mail.
So awesome! The more seasonings the better!
Love one dish meals! Sounds yummy.
Amazing! Loved it. Thank you so much for sharing such delicious meals!!