Southwestern Chicken Casserole

This Southwestern Chicken Casserole calls for simple, healthy ingredients and gives the classic chicken casserole a run for its money!

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
Author: Lee Funke
Yield: 6-8 1x
Category: Casserole
Method: Oven
Cuisine: Southwestern


  • 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
  • 1 15-oz. can sweet corn, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 lb. boneless skinless chicken breasts, cut into 1-inch chunks (raw)
  • 1 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.


  1. Preheat oven to 375°F and spray a large casserole dish with nonstick cooking spray.
  2. 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.
  3. Then, cover with aluminum foil and bake at 375ºF for about 50 minutes.
  4. Uncover and top with shredded cheese. Bake, uncovered, for an additional 10 minutes.
  5. Once fully cooked, let rest for 10 minutes before serving. Top with Greek yogurt, more shredded cheese, salsa, and green onions.


  • Nutrition information is for a serving of 8 people and includes the 1/2 cup of Colby Jack cheese


  • Serving Size: 1/8
  • Calories: 366
  • Sugar: 6
  • Fat: 5
  • Carbohydrates: 54
  • Fiber: 12
  • Protein: 27


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