This Southwestern Chicken Casserole features tender chicken breast, zesty salsa, hearty beans, and bold southwestern spices. It’s a one-dish wonder that’s ready in under an hour!
Whip up this Southwestern Chicken Casserole using simple, flavorful ingredients, all in one casserole dish. It’s the perfect solution for a quick and delicious weeknight dinner!
Southwestern Chicken Casserole
Ingredients
- 1.5 cups minute brown rice uncooked (you can use white or brown minute rice)
- 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 your oven to 375°F and spray a large casserole dish with nonstick cooking spray.
- Combine all ingredients (except shredded cheese) in the casserole dish. Mix well to ensure everything is evenly distributed and submerged in liquid.
- Cover the dish with aluminum foil and bake at 375ºF for about 50 minutes.
- Uncover the dish and sprinkle shredded cheese on top. Bake, uncovered, for an additional 10 minutes.
- Allow the casserole to rest for 10 minutes before serving. Serve with Greek yogurt, additional shredded cheese, salsa, and green onions.