I love how this Southwest Chicken Casserole combines juicy cubed chicken, rice, beans, corn, salsa, and melted cheddar cheese into a comforting one-pan bake inspired by Southwestern flavors. It’s wholesome, flavorful, and perfect for weeknight dinners.
Why You’ll Love This Recipe
I like this recipe because it’s a true one-dish meal with minimal cleanup. The rice cooks right in the casserole alongside the chicken and veggies, so I don’t even dirty extra pots. The salsa, chili powder, and paprika give it bold, zesty flavor. Each serving is hearty and satisfying, and it’s easy to customize to what I have in my kitchen.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 cup uncooked long-grain white rice
• 1 teaspoon minced garlic
• ½ cup chopped onion
• 1 cup chicken broth
• 1.5 lb chicken breasts, cut into 1-inch cubes
• 1 cup cooked black beans, rinsed and drained
• 1 cup frozen corn, defrosted
• 16 oz jarred salsa
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 1 cup shredded cheddar cheese
directions
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Preheat oven to 350°F (175°C).
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In a 9×12-inch casserole dish, combine the rice, garlic, onion, and chicken broth. Stir to mix.
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Add in the cubed chicken, black beans, corn, salsa, chili powder, and paprika. Spread evenly so the rice stays submerged.
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Sprinkle the cheddar cheese over the top.
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Cover the dish tightly with foil and bake for 45 minutes.
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Remove foil and bake uncovered for another 10 minutes, until the cheese is melted and slightly golden.
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Let it sit a few minutes before serving so the casserole sets.
Servings and timing
This recipe makes 6 servings, each about 1½ cups.
Prep time: 5 minutes
Cook time: 55 minutes
Total time: 1 hour
Variations
I often make this recipe with little tweaks depending on what I have:
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Swap the chicken breasts for boneless thighs or shredded rotisserie chicken.
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Use pinto beans or kidney beans instead of black beans.
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Try salsa verde or enchilada sauce for a different twist.
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Use Monterey jack, pepper jack, or a dairy-free cheese alternative.
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Add bell peppers, chopped spinach, or green chiles for extra veggies and color.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the full dish in the oven at 350°F for about 15–20 minutes. I don’t usually freeze it, since the rice can become mushy after thawing.
FAQs
Can I use brown rice instead of white rice?
I don’t recommend using brown rice here because it takes longer to cook and might leave the chicken overdone or the rice undercooked.
Can I prep this ahead of time?
I prefer to prep the ingredients just before baking, since letting everything sit uncooked with liquid can mess with the rice texture. But I sometimes chop everything earlier in the day and store it separately until I’m ready to bake.
Is this dish spicy?
That depends on the salsa I use. Mild salsa keeps it kid-friendly, while medium or hot salsa adds more heat. I sometimes add jalapeños for an extra kick.
What can I do if it comes out dry?
If the casserole looks dry, I might stir in a splash of chicken broth before baking the final 10 minutes uncovered. Making sure the dish is tightly covered at the start really helps retain moisture.
Can I make it vegetarian?
Yes! I just leave out the chicken and add more beans or corn. Plant-based meat alternatives or diced veggies also work well to fill it out.
Conclusion
This Southwest Chicken Casserole has become one of my go-to weeknight dinners. I love that it’s all made in one pan with simple ingredients and bold flavors. Whether I stick to the original or add my own twist, it’s always a satisfying meal that reheats beautifully and feeds the whole family
Southwest Chicken Casserole
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
- Diet: Gluten Free
Description
A hearty one-pan Southwest Chicken Casserole packed with cubed chicken, rice, black beans, corn, salsa, and cheddar cheese—flavored with chili powder and paprika for a bold, comforting dish.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lb chicken breasts, cut into 1‑inch cubes
- 1 cup cooked black beans, rinsed & drained
- 1 cup frozen corn, defrosted
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 °F (175 °C).
- In a 12×9‑inch casserole dish, combine rice, minced garlic, chopped onion, and chicken broth—stir until well mixed.
- Add cubed chicken, black beans, corn, salsa, chili powder, and paprika—spread evenly, keeping the rice layer covered.
- Sprinkle the shredded cheddar over the top.
- Cover dish tightly and bake for 45 minutes.
- Remove cover and bake another 10 minutes, or until cheese is melted and golden. Then let it rest a few minutes before serving.
Notes
- Use shredded rotisserie chicken or thighs for variation.
- Swap black beans with pinto or kidney beans.
- Try salsa verde or enchilada sauce instead of red salsa.
- Switch up cheese with Monterey jack or pepper jack, or omit for dairy-free.
- Add bell peppers, spinach, or diced green chiles for extra veggies.
- Store leftovers up to 4 days in the fridge; reheat in microwave or oven.
- Freezing not recommended due to rice texture change.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
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