Southwest Chicken Casserole: Easy Recipe
Cozy Weeknight Meal Casseroles.
A hearty, one-pan southwest chicken casserole packed with flavor. Perfect for a busy weeknight.
I remember the first time I made this. It was one of those chaotic Tuesday evenings. Everything felt rushed and a little frayed around the edges. I just started pulling things from the pantry—a can of black beans, some corn, leftover rice. I honestly didn't have high hopes, but wow. As it baked, the house started to smell amazing. Everyone came into the kitchen, drawn by the scent. We ate it right out of the dish, and for a moment, the day's chaos just melted away. It's been a staple ever since.
Why This Casserole Feels So Good
- •It’s a true one-dish wonder. So simple, so little cleanup.
- •The flavors are warm and comforting without being too heavy.
- •It uses pantry staples I almost always have on hand.
- •Perfect for using up leftover chicken and rice.
- •The leftovers are, honestly, sometimes even better the next day.
My husband calls this 'the magic casserole.' He says it’s the coziest meal I make. Honestly, the kids cheer when they find out it’s for dinner, so I’d say that’s a pretty big win in my book.
Essential Ingredient Guide
- Rotisserie Chicken: This is my favorite shortcut. It saves so much time and the chicken is always perfectly seasoned and moist. Just shred it up and you’re ready to go.
- Enchilada Sauce: A good quality canned red enchilada sauce is key here. It brings all the flavor together. Look for one that’s not too thin.
- Shredded Cheese: I love a good Mexican blend, but cheddar or Monterey Jack works beautifully. Shredding your own from a block gives you the best melt, but pre-shredded is perfectly fine for a busy night.
Complete Cooking Process
- First, just get a big bowl. This is where the magic happens.
- Add your chicken, rice, beans, corn, and tomatoes. It already looks so colorful.
- In a smaller bowl, whisk the sauce ingredients. This makes sure the spices and sour cream are evenly mixed.
- Pour that creamy sauce over everything, add half the cheese, and give it a good, gentle stir.
- Scoop the mixture into your baking dish. I like to use a glass 9x13.
- Smooth it out so it bakes evenly.
- Sprinkle that last glorious cup of cheese all over the top. Don’t be shy.
- Pop it in the preheated oven. Now you can relax while it does its thing.
- Once it's bubbly and golden, take it out. Let it sit on the counter for about 5 minutes. This is important! It helps the casserole set.
- Scoop onto plates and add your favorite toppings. A little fresh cilantro or avocado makes it feel extra special.
A Few Common Questions
→Can I make this ahead of time?
Yes, absolutely. You can assemble the whole casserole, cover it, and keep it in the fridge for up to a day. You might need to add 5-10 minutes to the baking time since it will be cold.
→What if I don't have cooked rice?
You can use about 1 cup of uncooked long-grain white rice. You'll just need to add about 1.5 cups of chicken broth to the mixture and bake it covered for about 45-50 minutes before adding the cheese and baking for another 10 minutes uncovered.
→Can I freeze this casserole?
You can! It freezes really well. Assemble it in a freezer-safe dish, cover it tightly, and freeze for up to 3 months. Thaw it in the fridge overnight before baking.
Southwest Chicken Casserole: Easy Recipe
Easy southwest chicken casserole recipe perfect for a one-pan dinner. A healthy and delicious meal that the whole family will love!
Timing
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Recipe Details
Ingredients
For the Casserole
- 013 cups cooked chicken, shredded (rotisserie chicken works great!)
- 022 cups cooked rice (white or brown)
- 031 can (15 ounces) black beans, rinsed and drained
- 041 can (15 ounces) corn, drained
- 051 can (10 ounces) diced tomatoes with green chiles, undrained
- 061 cup red enchilada sauce
- 071/2 cup sour cream or plain Greek yogurt
- 081 teaspoon chili powder
- 091 teaspoon cumin
- 101/2 teaspoon garlic powder
- 11Salt and pepper to taste
- 122 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
For Topping (Optional)
- 01Fresh cilantro, chopped
- 02Sliced avocado
- 03A dollop of sour cream
- 04Sliced jalapeños
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, and diced tomatoes with green chiles. Give it a gentle stir.
In a separate, smaller bowl, whisk together the enchilada sauce, sour cream, chili powder, cumin, and garlic powder until smooth. Season with a little salt and pepper.
Pour the sauce mixture over the chicken and rice mixture. Add 1 cup of the shredded cheese and stir everything together until it's well combined.
Spread the mixture evenly into your prepared baking dish.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.
Let it cool for a few minutes before serving. It helps it set up nicely. Top with fresh cilantro, avocado, or a little extra sour cream if you like.
Notes & Tips
- 1Adjust the spice level by choosing a mild, medium, or hot enchilada sauce.
- 2Ground turkey or beef can be used instead of chicken. Just brown it first with some onion before mixing.
- 3If you don't have sour cream, plain Greek yogurt is a great substitute and adds a little protein.
Tools You'll Need
- •Using a rotisserie chicken is the ultimate time-saver for this recipe.
- •Rinse your canned black beans well to remove excess sodium and starchy liquid.
- •Don't skip letting the casserole rest for a few minutes after baking. It makes it much easier to serve.
- •Feel free to add other veggies like sautéed onions and bell peppers for extra flavor and nutrition.