Description
A healthy Southwest Chicken Casserole made with chicken, rice, beans, corn, and salsa, all baked in one dish for a flavorful and easy weeknight dinner.
Ingredients
- 1 cup uncooked long grain white rice
- 1 teaspoon minced garlic
- ½ cup chopped onion
- 1 cup chicken broth
- 1.5 lbs chicken breasts (cut into 1-inch cubes)
- 1 cup black beans (cooked, rinsed, and drained)
- 1 cup frozen corn (defrosted)
- 16 oz jarred salsa
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup cheddar cheese
Instructions
1. Preheat the oven to 350°F.
2. In a 12×9 casserole dish, combine uncooked rice, garlic, onion, and chicken broth. Stir until combined.
3. Add cubed chicken, black beans, corn, salsa, chili powder, and paprika on top, keeping rice covered for even cooking.
4. Sprinkle cheddar cheese evenly over the top.
5. Cover with foil and bake for 45 minutes.
6. Uncover and bake for an additional 10 minutes, until cheese is melted and bubbly.
7. Let rest for 5 minutes before serving.
Notes
Swap chicken breasts with rotisserie chicken to save time.
Add diced jalapeños or spicy salsa for extra heat.
Brown rice can be used, but increase baking time and add more broth.
Freeze before baking for up to 2 months, then bake directly from frozen.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 387
- Sugar: 4g
- Sodium: 339mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 92mg