Southwest Chicken Casserole

This southwest chicken casserole recipe is loaded with Tex Mex flavors. It has things like chicken breasts, fluffy rice, sweet corn, and black beans, all covered in ooey-gooey melted cheese. The whole thing comes together so effortlessly, and you can have it ready to bake in just a few minutes! 

The Best Southwest Chicken Casserole

This cheesy southwest chicken casserole recipe takes all your favorite Tex Mex ingredients and combines them in the perfect all-in-one casserole dish.

It has shredded chicken, corn, black beans, rice, and the perfect combination of seasonings, all mixed in tomato sauce. That's then mixed with rice and onions and layered in a casserole dish, finished off with tons of shredded Mexican cheese. 

This baked Tex Mex chicken and rice casserole is so simple yet addictive!

Lately, it's been one of my go-to casserole recipes, especially if I'm hosting and need something to feed a crowd. This southwestern chicken casserole is filling enough alone, but if you really want the meal to impress, you can serve it with this Jiffy Jalapeno cornbread.

Why This Recipe Works

A one pan meal. This casserole has everything you need for a satisfying dinner, and it comes together using just one casserole dish. That means not only is prep kept to a minimum, but cleanup is a breeze too!

Easy to customize. Just like this Mexican rice casserole, you can feel free to add, swap, or switch up any of the ingredients you want in this recipe to make it uniquely yours.

So convenient. This is a great next-day recipe to make if you have leftover chicken and rice from the night before. It'll take you just a few minutes to prepare, then the casserole just has to bake to perfection.

Ingredients

Another thing to love about this southwest chicken bake recipe is that it's made with really simple ingredients. Honestly, you probably have most of them on hand already!

Check out everything you'll need to make Southwest chicken casserole:

• 1 ½ cups brown rice, cooked
• 2 cups chicken broth
• ½ medium onion, diced
• 15 oz canned sweet corn, drained and rinsed
• 15 oz canned black beans, drained and rinsed
• 1 lb boneless skinless chicken breast, cooked and shredded
• 16 oz tomato sauce
• 2 cups shredded Mexican blend cheese
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper

You can use a lot of these ingredients to make this Tex Mex casserole. It's another one of my favorite my favorite southwest-inspired casserole recipes, so give it a try next!

How To Make Southwest Chicken Casserole

1. Prep work: Preheat the oven to 375°F (190°C). Spray a 9x13-inch casserole dish with nonstick cooking spray. Add the cooked rice, chicken broth, and chopped onion to the dish and stir to combine.

2. Assemble the casserole: Add the cooked boneless skinless chicken breasts, corn, black beans, and tomato sauce to the casserole dish. Season with the cumin, paprika, salt, and pepper, then mix well to combine everything.

3. Bake: Bake the casserole for 40 minutes or until the mixture is nicely thickened and fully heated through. Remove the casserole from the oven and sprinkle 2 cups of shredded cheese evenly over the casserole.

4. Second bake and serve: Put the casserole back in the oven and bake uncovered for about 5-10 minutes until the cheese has melted. Let the Southwest baked chicken casserole cool for at least 15 minutes before serving as desired. Enjoy!

Tips To Make The Best Recipe

• Use rotisserie chicken and cook rice the night before to make the casserole more convenient.
• Swap brown rice for cauliflower rice for a low-carb version.
• Make a spicy casserole by adding some chopped green chiles or a dash of chili powder.
• Add garlic powder or minced garlic to the tomato sauce mixture for a nice garlicky flavor.
• Serve the casserole with your favorite taco toppings, like sour cream, diced tomatoes, fresh cilantro, avocado, fresh lime juice, or hot sauce.

How To Store Southwest Chicken Casserole

In the fridge: Store leftover southwest chicken casserole in an airtight container or in the baking dish with a lid on and keep it in the fridge for up to 3-4 days.

In the freezer: Allow the leftover chicken casserole to cool completely, then transfer the leftovers to a freezer-safe container and freeze for up to 3 months. 

Reheating: Put the leftover casserole in a prepared baking dish sprayed with cooking spray and warm in the oven, covered with aluminum foil, at 350°F for about 10 minutes. Let the frozen casserole thaw in the fridge overnight or add more reheating time.

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