Description
This Southwest Chicken Casserole is a hearty and flavorful one-dish meal that combines tender chicken, black beans, corn, and a zesty salsa verde with aromatic spices and rice. Baked to perfection with melted cheddar cheese on top, it’s a comforting and easy-to-make dinner that showcases vibrant southwestern flavors.
Ingredients
Units
Scale
Main Ingredients
- 1 cup uncooked white rice (long grain or Jasmine)
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1 (4-ounce) can diced green chiles
- 1 cup low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup black beans, rinsed and drained
- 1/2 cup frozen corn, defrosted
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 (16-ounce) jar salsa verde
- 1/2 cup shredded Colby Jack or Cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat and prep the dish: Preheat your oven to 350°F (175°C). Spray a 2.5-quart casserole dish with cooking oil to prevent sticking.
- Combine base ingredients: In the casserole dish, mix together the uncooked rice, garlic powder, sliced green onions, diced green chiles, chicken broth, salt, and pepper. Stir thoroughly to evenly distribute the ingredients.
- Season the chicken: In a small bowl, blend chili powder, ground cumin, smoked paprika, salt, and pepper. Then add the chicken chunks into the casserole dish, spreading them evenly in a single layer over the rice mixture. Sprinkle the spice blend over the chicken to coat all pieces uniformly.
- Add beans, corn, and salsa: Layer the black beans and defrosted frozen corn on top of the seasoned chicken. Pour the salsa verde over everything, ensuring it covers the ingredients evenly.
- Top with cheese and cover: Sprinkle the shredded Colby Jack or Cheddar cheese on top of the casserole. Cover the dish tightly with aluminum foil to lock in moisture while baking.
- Bake the casserole: Place the covered casserole in the oven and bake for 45 minutes. This allows the rice to cook fully and the chicken to become tender.
- Finish baking uncovered: Remove the foil and bake for another 5–10 minutes, until the cheese is melted and golden and the rice is tender when tested. This step lets the cheese brown slightly.
- Garnish and serve: Optionally garnish with extra green onions, fresh cilantro, and sliced avocado. Let the casserole rest for a few minutes after removing it from the oven, then serve and enjoy your comforting Southwest Chicken Casserole.
Notes
- You can substitute brown rice for white rice; just adjust the cooking time and liquid amounts accordingly and rinse the rice before use.
- Feel free to add other vegetables like bell peppers or zucchini for more flavor and nutrition.
- If the salsa verde is too watery, simmer it in a saucepan for 10-15 minutes before using to thicken.
- For a browned top, broil the casserole uncovered for 1-2 minutes at the end of baking—watch carefully to prevent burning.
