Southwest Chicken Casserole Recipe: A Comforting Tex-Mex Bake

Southwest Chicken Casserole is the ultimate fusion of comfort food and bold Southwestern flavors. Loaded with juicy chicken, hearty beans, tender rice, gooey cheese, and zesty spices, this all-in-one meal is everything you want in a weeknight dinner. It’s baked to perfection in one dish, making it incredibly convenient and super satisfying. Whether you’re cooking for the family, hosting friends, or planning your weekly meal prep, this casserole delivers big flavor with minimal cleanup. It’s easy to make, endlessly customizable, and guaranteed to be a hit with kids and adults alike.

What Makes This Casserole Special?

This dish brings together all the best Southwest ingredients in a single pan—spiced chicken, black beans, corn, rice, and tomatoes—all tied together with melty cheese and bold seasonings. The layers of texture and flavor make each bite exciting, and it’s incredibly versatile: top it with avocado, sour cream, or tortilla strips for extra flair.

Cooking Time

• Prep Time: 15 minutes
  
• Cook Time: 35 minutes
  
• Total Time: 50 minutes
  
• Servings: 6–8
  

Ingredients

• 2 cups cooked chicken, shredded or chopped
  
• 1 cup uncooked white rice
  
• 1 (15 oz) can black beans, drained and rinsed
  
• 1 cup frozen or canned corn
  
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
  
• 1 ½ cups chicken broth
  
• 1 ½ cups shredded cheddar or Mexican blend cheese
  
• 1 small onion, diced
  
• 1 tablespoon olive oil
  
• 1 teaspoon chili powder
  
• 1 teaspoon cumin
  
• ½ teaspoon garlic powder
  
• Salt and pepper, to taste
  
• Optional toppings: chopped cilantro, sour cream, avocado, tortilla strips
  

Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Sauté the Onion

In a small skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Remove from heat.

3. Assemble the Casserole

In the baking dish, combine the cooked chicken, uncooked rice, black beans, corn, diced tomatoes (with their juices), sautéed onion, chicken broth, and all the seasonings. Stir everything together until well mixed.

4. Bake

Cover the casserole tightly with foil and bake for 35 minutes, or until the rice is fully cooked and the liquid is absorbed. Remove the foil and sprinkle the shredded cheese evenly over the top.

5. Melt the Cheese

Return the dish to the oven uncovered for an additional 5–10 minutes, or until the cheese is melted and bubbly.

6. Serve

Let the casserole rest for 5 minutes before serving. Top with fresh cilantro, avocado, or your favorite fixings.

Variations

• Creamy Version: Stir in ½ cup of sour cream or cream cheese before baking.
  
• Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper.
  
• Vegetarian: Swap chicken for extra beans and veggies like zucchini or bell peppers.
  
• Taco Twist: Use taco seasoning instead of the individual spices.
  

Equipment You’ll Need

• 9×13-inch baking dish
  
• Medium skillet
  
• Mixing spoon or spatula
  
• Measuring cups and spoons
  
• Foil
  

Nutritional Information (Approx. Per Serving)

• Calories: 430
  
• Protein: 28g
  
• Carbohydrates: 38g
  
• Fat: 18g
  
• Fiber: 6g
  
• Sodium: 690mg
  

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
  
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  
• Reheat: Warm in the oven at 350°F or microwave in individual portions.
  

My Cooking Experience

This casserole is one of my favorite comfort meals to throw together when I’m short on time but want something hearty and flavorful. It’s also great for using up leftover chicken or pantry ingredients. The whole family loves it—especially when we load it up with toppings like tortilla strips, lime juice, and extra cheese. It’s easy to prep ahead and makes for excellent leftovers.

Conclusion

Southwest Chicken Casserole is a bold and cheesy baked dish that brings all your favorite Tex-Mex flavors into one cozy pan. With just a few steps and tons of versatility, this casserole makes dinner time a breeze while delivering satisfying, mouthwatering results. Make it once, and it’ll become a regular on your dinner menu.

Admin

southwest chicken casserole

Southwest Chicken Casserole is the ultimate fusion of comfort food and bold Southwestern flavors. Loaded with juicy chicken, hearty beans, tender rice, gooey cheese, and zesty spices, this all-in-one meal is everything you want in a weeknight dinner. It's baked to perfection in one dish, making it incredibly convenient and super satisfying. Whether you're cooking for the family, hosting friends, or planning your weekly meal prep, this casserole delivers big flavor with minimal cleanup. It’s easy to make, endlessly customizable, and guaranteed to be a hit with kids and adults alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: chicken

Calories: 430

Ingredients Method Notes

Ingredients

  

• 2 cups cooked chicken shredded or chopped
• 1 cup uncooked white rice
• 1 15 oz can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 10 oz can diced tomatoes with green chilies (like Rotel)
• 1 ½ cups chicken broth
• 1 ½ cups shredded cheddar or Mexican blend cheese
• 1 small onion diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Optional toppings: chopped cilantro sour cream, avocado, tortilla strips

Method

 

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a small skillet, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Remove from heat.
3. In the baking dish, combine the cooked chicken, uncooked rice, black beans, corn, diced tomatoes (with their juices), sautéed onion, chicken broth, and all the seasonings. Stir everything together until well mixed.
4. Cover the casserole tightly with foil and bake for 35 minutes, or until the rice is fully cooked and the liquid is absorbed. Remove the foil and sprinkle the shredded cheese evenly over the top.
5. Return the dish to the oven uncovered for an additional 5–10 minutes, or until the cheese is melted and bubbly.
6. Let the casserole rest for 5 minutes before serving. Top with fresh cilantro, avocado, or your favorite fixings.

Notes

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat: Warm in the oven at 350°F or microwave in individual portions.