Southwest Chicken Casserole Recipe

Experience a casserole bursting with tender chicken, hearty brown rice, black beans, and sweet corn, balanced by zesty spices and colorful vegetables. A true Southwest Bake, this recipe channels Easy Healthy Chicken Casserole spirit into an inviting dish that epitomizes Whole Food Casserole Recipes, offering nutritious comfort with bold flavor.

I have been working on this healthy Southwest Chicken Casserole recipe for a while and I think it really delivers a balance of nutrition and flavor. I use shredded boneless skinless chicken breasts as my protein source along with uncooked brown rice that cooks up perfectly in the same pan.

Adding in black beans and corn gives the dish extra fiber and natural sweetness while diced tomatoes with green chilies bring a subtle heat. I also toss in a diced red bell pepper and a small yellow onion which, along with minced garlic, create a robust base.

The chicken broth, chili powder and ground cumin add depth and moisture to the dish. I top it off with a mix of shredded reduced fat cheddar cheese and pepper jack cheese so every bite is satisfyingly creamy.

This recipe is a great example of a Southwest Bake that is both heart healthy and easy for busy weeknights.

Why I Like this Recipe

1. I really like how easy it is to make. I mean, even when im in a rush, its super simple to prep and bake, making it my go-to meal on busy days.
2. I love that the flavors all come together so well. The spices, veggies, and cheesy topping create this awesome mix that’s both healthy and super tasty.
3. I appreciate how versatile it is. Sometimes I add a bit more greek yogurt or sour cream, and other times I stick to the basics—it always comes out delicious and comforting.

Ingredients

• Chicken: A lean source of protein that helps build our muscles.

  It’s a solid base for this dish even if sometimes it gets a bit bland without the spices.

• Brown Rice: Packed with complex carbs and fiber, brown rice makes the casserole hearty and filling while giving a nice nutty flavor.
• Black Beans: These little wonders bring protein and fiber, making the meal even more satisfying and supportive of a balanced diet.
• Red Bell Pepper: Adds a sweet crunch and lots of vitamins that brighten up the casserole, giving it a fresh and lively taste.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts, cooked and shredded
• 1 cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup shredded reduced fat cheddar cheese
• 1/2 cup shredded pepper jack cheese
• Optional: 1/2 cup plain greek yogurt or light sour cream for extra creaminess

How to Make this

1. Preheat your oven to 375°F and lightly grease a casserole dish.

2. In a big bowl, mix together the shredded chicken, uncooked brown rice, black beans, corn, diced tomatoes with green chilies, diced red bell pepper, diced yellow onion, and minced garlic.

3. Sprinkle in the chili powder, ground cumin, salt, and pepper, then stir everything until evenly combined.

4. Pour the mixture into the casserole dish and evenly drizzle the low-sodium chicken broth over top so the rice can cook properly.

5. Cover the dish tightly with aluminum foil and pop it in the oven for about 45 minutes.

6. After 45 minutes, carefully take out the dish and check if the rice is tender. If not, cover it back up and let it bake a few more minutes.

7. Once the rice is cooked, remove the foil and sprinkle the shredded cheddar cheese evenly over the top, then add the pepper jack cheese.

8. Return the casserole to the oven, uncovered, and bake for another 10 minutes until the cheese has melted and is bubbly.

9. If you like a creamier consistency, gently stir in the plain greek yogurt or light sour cream right after taking it out of the oven.

10. Let the casserole sit for around 5 minutes before serving so it sets a bit, then enjoy your one pan southwest chicken dinner!

Equipment Needed

1. Preheated oven set to 375°F
2. Lightly greased casserole dish
3. A large bowl for mixing all the ingredients
4. Measuring cups and spoons for the rice, broth and spices
5. A cutting board and a sharp knife for dicing the red bell pepper, yellow onion and for mincing the garlic
6. A stirring spoon or spatula for combining everything
7. Aluminum foil to cover the casserole during baking
8. Oven mitts or pot holders for safely taking the dish out of the oven

FAQ

Southwest Chicken Casserole Recipe Substitutions and Variations

• If you dont have boneless skinless chicken breasts, you can easily use shredded rotisserie chicken instead. It’s a real timesaver.
• Instead of uncooked brown rice, give quinoa or wild rice a try for a nuttier flavor and a lighter texture.
• If you run out of low-sodium chicken broth, you could swap it with vegetable broth or even water with extra seasoning to bring out the flavors.
• For a little extra creaminess, substitute plain greek yogurt with light sour cream if that’s what you have on hand.
• Not a fan of red bell pepper? Use yellow or orange bell pepper as a fun alternative for a similar crunch and sweet taste.

Pro Tips

1. Try cutting all your veggies into similar sizes so they cook evenly and every bite tastes good
2. If the rice still seems hard, don’t be afraid to add a bit more broth and cover the dish up again for a few extra minutes
3. Let the casserole sit for a few minutes after you take it out of the oven so the flavours settle in and it isn’t too runny
4. When you stir in the greek yogurt or sour cream, do it gently so you dont end up with a mushy texture—this keeps it creamy without getting too heavy