Southwest Chicken Casserole

I made Southwest chicken casserole for the first time tonight, and all I can say is WOW! This hearty, flavorful dish is already one of my new favorites. 

Tender chunks of chicken, fluffy rice, and a vibrant mix of South-of-the-Border flavors. There’s corn, green chiles, black beans, and more! 

It’s everything you love about Tex-Mex cooking in one comforting, easy-to-make casserole.

You can even customize it with toppings. It’s something the whole family can enjoy. 

Why You’ll Love This Southwest Chicken Casserole

Flavor Fiesta: The casserole delivers a mouthwatering blend of Southwestern flavors. It pairs zesty salsa verde with smoky paprika, spicy chiles, and sweet corn. If you enjoy Mexican or Tex-Mex fare, you’ll appreciate this recipe. 

One-Dish Wonder: Save time on cleanup with this all-in-one meal. It effortlessly combines protein, grains, and veggies in a single casserole dish. Fewer dishes to wash? Yes, please! 

Completely Customizable: Easily adapt this dish to suit your family’s preferences. Swap or leave out ingredients, adjust spice levels, and customize toppings. It’s a very versatile and forgiving recipe.

Ingredients

• Boneless, Skinless Chicken Breasts: Lean and versatile, chicken breasts provide a high-protein base for the meal. 

• Uncooked White Rice: Use long-grain or Jasmine rice as the casserole’s staple grain. It’ll become tender and fluffy as it cooks, providing substance and texture to the dish. 

• Green Onions: Their mild, earthy flavor and bright green color will enhance the dish’s taste and appearance. 

• Diced Green Chiles: Green chiles are mildly spicy and somewhat tangy. They add a nice Southwestern kick and only a touch of heat. 

• Low-Sodium Chicken Broth: The rice and chicken will cook in the broth as the casserole bakes. It will also add flavor and keep the dish moist. 

• Black Beans: For heartiness, flavor, and a creamy texture. They’re also an additional source of protein. 

• Frozen Corn: These bright, crunchy kernels add color and natural sweetness to every bite. 

• Salsa Verde: For a more robust flavor and a bit of extra heat. 

• Shredded Cheese: Opt for Colby Jack or cheddar for the best results. Both are super melty and deliciously rich. They form the casserole’s gooey, golden topping. 

• Seasonings: I use chili powder, cumin, smoked paprika, garlic powder, salt, and pepper! Together, they’re smoky, spicy, earthy, savory, and even a little sweet.

How to Make Southwest Chicken Casserole

Like most casserole recipes, this one doesn’t have a ton of steps. It’s mostly a matter of preheating, assembling, and baking. 

1. Get ready. Preheat the oven to 350 degrees Fahrenheit. Generously grease a 2.5-quart casserole dish with cooking oil. 

2. Combine. Add the rice, garlic, green onions, chiles, chicken broth, salt, and pepper to the casserole dish. Stir to mix. 

3. Prep the chicken. Mix the chili powder, cumin, smoked paprika, salt, and pepper in a small bowl. Then, add the chicken in an even layer to the casserole dish. Top evenly with the spice mixture. 

4. Finish and bake. Top the chicken with the beans and corn. Then, pour the salsa verde over everything. Sprinkle the cheese over the top, then cover the dish tightly with foil. Bake for 45 minutes. Remove the foil and bake for another 5 to 10 minutes until the rice is tender and the cheese is gooey.

5. Garnish and serve. Garnish the finished casserole with extra green onions, cilantro, and/or avocado slices. Let it rest for a few minutes. Then, slice, serve, and enjoy! 

Tips for the Best Southwest Chicken Casserole

Keep these tips in mind when making this casserole: 

• Avoid instant or Minute rice. Stick strictly to slow-cooking long-grain or Jasmine rice for this recipe. Remember, the rice will cook alongside the chicken in the oven. Instant and Minute Rice varieties cook far too quickly. 

• Give it a good rinse. Rinse the rice. Do this before adding it to the casserole dish to remove excess starch. If you don’t, your rice will likely be sticky and less fluffy than you like. 

• Select your seasonings. When it comes to the seasonings, the recipe is more guide than gospel. You can definitely add more of the ones you like best. Be generous when seasoning, as that’s where most of the Southwestern flavor comes from. 

• Shreds or chunks? The recipe suggests adding chunks of chicken. That works fine. However, I sometimes prefer to shred the chicken instead. It gives the dish a different, creamier texture.

• Salsa too thin? Simmer it in a saucepan for 10 to 15 minutes to thicken it before adding it to the recipe. You don’t want it overly watery. It’ll make the dish too runny.

• Make it bubbly. If you want, you can broil the casserole for the last 1-2 minutes of baking. Doing so will give it a nicely browned, crispy cheese topping. Just be careful, as you can quickly burn it under the broiler. 

• Give it a rest. Let it rest for 5 to 10 minutes after removing it from the oven. It’ll give the rice time to absorb excess moisture and the casserole time to fully set. 

Variations

Most casserole recipes are easily customizable, just like this one. Try some of these variations if you like: 

• Use brown rice instead of white. It won’t change the casserole’s taste too much. It may taste slightly earthier and nuttier. But it’ll provide you with a lot more fiber! You may need more liquid and a longer cooking time, though. 

• Vary the beans. Not a fan of black beans? Use pinto or chili beans instead. 

• Add extra veggies. You can throw in as many veggies as you like. Try diced bell peppers, tomatoes, jalapenos, mushrooms, red onions, and more! 

• Swap out the cheese. Colby Jack and cheddar both work well, but they aren’t the only types of cheese that do. Add Pepper Jack for more heat. Topping the finished casserole with cotija is also a tasty addition. 

• Add extra toppings. I’ve already mentioned extra green onions, cilantro, and avocado slices. But you don’t have to stop there. Try jalapenos, guacamole, pico de gallo, sour cream, hot sauce, crushed tortilla chips, etc.

• Pair with savory sides. Southwest chicken casserole is a complete meal by itself. Still, you can pair it with a side salad, roasted veggies, cornbread, or chips and salsa if you want. 

How to Store

This casserole stores and freezes well, so it’s perfect for meal-prepping. 

To Store: Let the casserole cool completely. Then, wrap it (in its dish) tightly with plastic wrap. Refrigerate for up to 4 days. 

To Freeze: Wrap the cooled casserole tightly in plastic wrap. Then, wrap it again in aluminum foil. Label and date it, then freeze it for up to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: Reheat the entire batch of leftovers, covered, in the oven. (15 to 20 minutes at 350 degrees) You can also reheat individual portions in the microwave. (1 to 2 minutes on high power)

More Hearty Casseroles You’re Family Will Love

Chicken and Dumplings Casserole
Scalloped Corn
Chicken Alfredo Casserole
Pierogi Casserole