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Overhead shot of a white rectangular baking dish filled with Southwestern chicken casserole, topped with melted cheese and chopped fresh cilantro, with avocados next to it
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5 from 12 votes

Southwestern Chicken Casserole

This Southwestern-Style Chicken Casserole is made with rotisserie chicken, lots of spices and of course cheese! This ain't your lack luster, flavorless chicken casserole that's for sure!
Prep Time10 minutes
Cook Time55 minutes
0 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 324kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • ½ cup long grain white rice
  • 1 ¼ teaspoon kosher salt divided
  • 1 cup chicken stock
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ jalapeno pepper minced (seeds and pith removed)
  • 3 garlic cloves minced
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons dried oregano
  • ¾ teaspoon ground cumin
  • 1 can (15 oz) diced tomatoes fire roasted
  • 1 tablespoon tomato paste
  • ¾ cup sweet corn canned or frozen, drained
  • ¾ cup canned black beans drained
  • ½ rotisserie chicken shredded
  • 3 tablespoons minced fresh cilantro divided
  • 1 cup crushed tortilla chips divided
  • 4 ounces shredded fiesta/Mexican blend cheese

Instructions

  • Preheat oven to 350F. Set rack in middle position. Prepare an 8x8 baking dish by spraying with nonstick cooking spray.
  • Place rice, ¾ teaspoon salt, stock, and lime juice in dish. Cover with foil and bake for 25 minutes.
  • Meanwhile, in a large nonstick skillet, add oil, onion, bell pepper, and jalapeno. Season with remaining ½ teaspoon salt. Cook over medium-high heat until vegetables are translucent and softened about 5-6 minutes. Add garlic and spices and continue cooking for 1 minute.
  • Stir in diced tomatoes and tomato paste. Let cook for 2-3 minutes and until just a little liquid remains.
  • Remove from heat. Fold in corn, black beans, chicken, 2 tablespoons cilantro, ½ cup tortilla chips.
  • Once rice is par-cooked, remove from oven and pull back foil. Add mixture to rice. Recover with foil and bake for an additional 25-28 minutes.
  • Once rice is fully cooked, remove from oven and remove the foil. Switch oven to broil. Top casserole with remaining tortilla chips and cheese. Place under broiler, until cheese is melted, about 2-3 minutes.
  • Remove and let sit for 5 minutes. Garnish with remaining tablespoon of cilantro and serve. Great served with a dollop of sour cream or sliced avocados.

Notes

  • Layer It Evenly: When you're scooping that spicy, savory mix onto your rice, take a moment to smooth it out. An even layer means every bite's got a bit of everything, which is just how you want it.
  • Be Patient, Darlin': I know boo, it’s tempting to dig right in when that casserole comes bubbling out of the oven (I've done it myself a few times), but give it a few minutes to cool down. This lets everything settle nicely, so when you scoop it out, it doesn't just fall apart.
  • Eye on the Broil: When you pop that casserole under the broiler, don’t wander off! Those tortilla chips and cheese can go from just right to overdone quicker than you can say "bless ya heart".
  • Crunchier Top: If you love a bit more crunch and texture on top of your southwest chicken casserole, don't be shy with the tortilla chips. Add an extra handful just before it goes under the broiler!

Nutrition

Calories: 324kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 964mg | Potassium: 350mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 17mg | Calcium: 205mg | Iron: 2mg