Southwest Chicken Rice Casserole

🕒 Prep: 10 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
Be the First to Review!

This Southwest Chicken Rice Casserole is a one-dish wonder that combines tender chicken, hearty beans, and zesty spices. It's perfect for a cozy family dinner or a meal prep option that will keep you satisfied throughout the week.

Ingredients for Southwest Chicken Rice Casserole

Cooked chicken is the star of this dish, providing protein and flavor. You can use leftovers or a rotisserie chicken for convenience. Long-grain white rice adds a comforting base, absorbing all the delicious juices. Black beans bring a creamy texture and extra fiber. Diced tomatoes with green chilies introduce a tangy, spicy kick. Corn kernels, whether fresh or frozen, add a sweet crunch. Cheddar cheese melts over the top for a gooey, satisfying finish. Chicken broth keeps everything moist and flavorful. The olive oil helps cook and season the chicken, while cumin, chili powder, garlic powder, and onion powder build a savory, Southwestern flavor profile. Lastly, a sprinkle of fresh cilantro can brighten the dish with a touch of freshness.

Tips & Tricks

  • Use a rotisserie chicken to save time and add extra flavor.
  • Cook the rice in chicken broth instead of water for a richer taste.
  • Adjust the spice level by choosing mild or hot diced tomatoes with green chilies.
  • If you find the casserole too dry, add a splash more broth before baking.

Serving Suggestions

This casserole pairs wonderfully with a simple green salad dressed in a light vinaigrette. Consider adding a side of guacamole or sour cream for extra creaminess. A few tortilla chips on the side can add a nice crunch.

Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, but make sure it’s fully cooked before adding it to the casserole, as brown rice takes longer to cook.
How can I make this dish vegetarian?
Omit the chicken and add extra beans or some sautéed mushrooms for a hearty vegetarian version.
Can I freeze the leftovers?
Absolutely! Let the casserole cool completely, then store in airtight containers in the freezer for up to 3 months.

Southwest Chicken Rice Casserole Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures that it's ready to go once you’ve assembled everything. In a large skillet, warm up the olive oil over medium heat. Add the cooked shredded chicken and season it with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir well to coat the chicken in these aromatic spices and let it cook for about 2-3 minutes to blend the flavors.

Next, take a large mixing bowl and combine the seasoned chicken, your cooked rice, black beans, diced tomatoes with green chilies, corn, and chicken broth. Ensure everything is mixed thoroughly so each bite is consistently flavorful.

Transfer this mixture into a greased 9x13-inch casserole dish, spreading it evenly for a uniform bake. Sprinkle the shredded cheddar cheese generously over the top. Cover your dish with aluminum foil to prevent the cheese from burning while it cooks and place it in the preheated oven.

Bake the casserole for 30 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is beautifully melted and bubbly. Let it cool slightly before serving to help the flavors settle, and if you like, add a sprinkle of fresh cilantro on top for added color and flavor.

Why You'll Love This Recipe

  • Quick to assemble and bake – ideal for busy weeknights.
  • Loaded with flavors of the Southwest – think cumin and chili powder.
  • Hearty and satisfying with wholesome ingredients.
  • Customizable with your favorite toppings or add-ins.

Ingredients

2 cups cooked chicken, shredded
1 cup long-grain white rice
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with green chilies
1 cup corn kernels (fresh or frozen)
1 1/2 cups cheddar cheese, shredded
1 cup chicken broth
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the cooked shredded chicken and season with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir to combine and cook for 2-3 minutes.
3. In a large mixing bowl, combine the cooked chicken, cooked rice, black beans, diced tomatoes with green chilies, corn, and chicken broth. Mix well.
4. Transfer the mixture into a greased 9x13-inch casserole dish and spread evenly.
5. Top with shredded cheddar cheese.
6. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Let it cool slightly before serving, and sprinkle with fresh cilantro if desired.

Ratings and Comments

Thank you for your rating!