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
Fat 5
Carbs 36
Protein 21
Yield 8
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 Facts
Calories: 270kcal | Carbohydrates: 36g | Protein: 21g | Fat: 5g | Fiber: 6g | Sugar: 3g