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
