Southwestern Chicken Casserole
A hearty dish combining zesty and savory Southwestern flavors, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Substitute with rotisserie chicken for a quicker option
- 1 can (15 oz) black beans, rinsed and drained Great source of protein and fiber
- 1 can (15 oz) corn, drained Sweet bites that add texture
- 1 can (10 oz) diced tomatoes with green chilies For a touch of spice
- 2 cups cooked rice Brown rice can substitute for increased nutrients
- 1 cup shredded cheddar cheese Try pepper jack for an extra kick
- 1/2 cup diced bell peppers Any color will do; they add crunch and color
- 1/2 cup diced onion White or yellow for sweetness
- 2 cloves garlic, minced To enhance overall flavor
- 1 tablespoon olive oil Or avocado oil for a different flavor profile
- 1 teaspoon chili powder For warmth
- 1 teaspoon cumin Adds smokiness
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Preheating is crucial for even cooking, so don’t skip this step!
- In a large skillet, heat olive oil over medium heat. Add diced onions, bell peppers, and minced garlic. Sauté for about 5 minutes until the vegetables become tender and aromatic.
Combine and Assemble
- In a large mixing bowl, combine the cooked chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, and sautéed vegetables. Stir well to ensure everything is mixed thoroughly.
- Add chili powder, cumin, salt, and pepper to taste. These spices pack a punch and intensify the Southwestern flair of your casserole!
- Spread half of the mixture into a greased 9×13 inch baking dish. Sprinkle half of the shredded cheese on top. Add the remaining mixture and finish with the rest of the cheese.
Cooking
- Cover the baking dish with aluminum foil (to prevent sticking) and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Notes
To store your Southwestern Chicken Casserole properly, cool the casserole completely before transferring it to an airtight container. It can be kept in the fridge for up to 4 days or frozen for up to 3 months. When reheating, add a splash of water to keep the dish moist.