Go Back
Southwest Chicken Casserole Recipe
Ash Tyrrell

Southwest Chicken Casserole Recipe

I have to tell you, this Southwest Chicken Casserole has become one of my favorite go-to meals. I first tried it on a busy weeknight, and I was blown away by how flavorful and comforting it was.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded – I like rotisserie chicken for convenience, but leftover baked chicken works just as well.
  • 1 can 15 oz black beans, drained and rinsed – Adds protein and texture; rinsing removes excess sodium.
  • 1 can 15 oz corn, drained – Fresh or frozen corn gives a sweeter, fresher taste.
  • 1 cup diced red bell pepper – Adds vibrant color and a crisp sweet flavor.
  • 1 cup diced green bell pepper – Complements red peppers for visual appeal and flavor balance.
  • 1 small onion finely chopped – Provides savory depth to the casserole.
  • 2 cups cooked rice – I use long-grain white rice but brown rice works for a healthier version.
  • 1 can 10 oz diced tomatoes with green chilies, drained – Offers a subtle kick without overpowering the dish.
  • 1 cup shredded cheddar cheese – Grating fresh cheese ensures a melty gooey texture.
  • 1 cup shredded Monterey Jack cheese – Adds creaminess and balances the cheddar’s sharpness.
  • 1 cup sour cream – Keeps the casserole rich and creamy.
  • 1 packet taco seasoning – I prefer homemade for more control over spice and salt.
  • 1/2 teaspoon garlic powder – Enhances flavor without being too strong.

Method
 

  1. I always preheat my oven to 350°F while chopping vegetables and shredding the chicken. This saves time and ensures the casserole cooks evenly. Preparing everything first makes the assembly quick and stress-free.
  2. In a large bowl, I combine the chicken, rice, beans, corn, peppers, onion, diced tomatoes, and taco seasoning. I stir everything until it’s evenly coated so every bite has balanced flavor.
  3. Next, I fold in the sour cream and half of the cheese. This gives the casserole a creamy, rich texture. Make sure it’s evenly mixed so the cheese melts throughout.
  4. I spread the mixture into a greased baking dish, smoothing the top with a spatula. Then I sprinkle the remaining cheese over the top for a golden, melty finish.
  5. I bake it uncovered for 20–25 minutes until the cheese is bubbly and slightly browned. The aroma alone makes me excited to dig in!
  6. Once out of the oven, I let it sit for 5 minutes before serving. This helps it set slightly so it’s easier to portion out.

Notes

  • I like to toast the rice slightly before mixing to enhance the flavor.
  • Adding a bit of lime juice at the end brightens up the flavors.
  • Using a mix of cheeses gives a more complex, creamy texture.
  • I sprinkle a little paprika on top for color and mild smokiness.