Description
A cheesy, bold Southwest Chicken Casserole loaded with juicy chicken, black beans, corn, salsa, and melty cheddar cheese. Perfect for busy weeknights and sure to become a family favorite!
Ingredients
1 cup white rice
1 lb chicken breasts (boneless, skinless)
2 cups chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup jarred salsa (mild, medium, or hot)
2 cups shredded cheddar cheese
1 medium onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp paprika
Optional toppings: sliced avocado, chopped cilantro, lime wedges
Instructions
Preheat oven to 350°F (175°C).
In a 12×9-inch casserole dish, combine white rice, minced garlic, chopped onion, and chicken broth. Stir to mix.
Arrange chicken breasts on top of rice mixture.
Scatter black beans, corn, salsa, chili powder, and paprika evenly over the chicken. Try to keep rice mostly covered under the liquid.
Sprinkle shredded cheddar cheese evenly on top.
Cover the casserole dish with foil and bake for 45 minutes.
Remove foil and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.
Let it rest for a few minutes. Garnish with sliced avocado, chopped cilantro, or lime wedges if desired. Serve hot and enjoy!
Notes
Swap in brown rice for a heartier dish but increase cooking time by about 15-20 minutes and add extra broth if needed.
Use pepper jack cheese instead of cheddar for a spicier kick!
You can dice the chicken breasts into chunks before layering for faster cooking and easier serving.
Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Southwest, Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg