Southwestern Chicken Casserole Recipe
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!
Servings: 6 servings
Calories: 324kcal
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
How to store & reheat Southwestern Chicken Casserole
After your casserole has cooled down, cover it tightly with foil or plastic wrap (or transfer it to an airtight container) and place it in the fridge. This will keep everything nice and moist! To bring that Southwestern casserole back to life, you can warm it in the oven at 350°F until it’s heated through, which usually takes about 20 minutes. If you’re just reheating an individual portion, a couple of minutes in the microwave will do the trick. EHow long will Southwestern Chicken Casserole last in the fridge?
Safely tucked away in the fridge, your casserole will stay fresh and tasty for up to 3 to 4 days. Just make sure it’s cooled completely before you pack it away to keep things safe and sound.Can I freeze southwest chicken casserole?
Of course, boo! Just wrap it well in foil or transfer to a freezer-safe container, and it'll keep for up to 2 months. Then, thaw it in the fridge overnight and reheat it using the instructions above to get that "just-baked" taste.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