Southwest Chicken Casserole
A hearty one-pan meal featuring tender chicken, wholesome rice, and vibrant ingredients, creating a filling and flavorful casserole.
Ingredients
Main Ingredients
- 2 lbs Chicken Breasts, lean, boneless, skinless
- 1 cup Long-Grain White Rice, uncooked
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 cup Frozen Corn
- 1 can (4 oz) Diced Green Chiles
- ½ cup Green Onions, chopped
- 2 cups Low-Sodium Chicken Broth
- 1 cup Salsa Verde
- 2 cups Shredded Cheese (Colby Jack, cheddar, or a blend)
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- ½ tsp Smoked Paprika
- ½ tsp Garlic Powder
- to taste Salt
- to taste Black Pepper
Optional Toppings
- sliced avocado
- fresh cilantro
- jalapeños
- sour cream
- crushed tortilla chips
- pico de gallo
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 2.5 to 3-quart casserole dish lightly with cooking spray or oil.
- Rinse the uncooked rice in a fine mesh strainer to remove excess starch. Spread the rice evenly across the bottom of the prepared casserole dish.
- Scatter the chopped green onions and diced green chiles over the rice.
Cooking
- Toss the chicken breasts with half of the chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper until they’re well coated, then arrange over the rice mixture.
- Layer the black beans and frozen corn over the chicken.
- Drizzle the salsa verde evenly over the entire surface.
- Top everything with the shredded cheese.
- Cover the casserole tightly with aluminum foil and bake for 45 minutes.
- After 45 minutes, carefully remove the foil and check if the rice is cooked through. If not, return to the oven without foil for another 10 minutes.
- Let the casserole sit for about 10 minutes before serving, adding any optional toppings desired.
Notes
For variations, you can use chicken thighs for a juicier option, substitute brown rice, or add more spice. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.