If your weeknight dinner routine needs a serious upgrade, this Southwest Chicken and Rice Casserole is the answer. Packed with bold Tex-Mex flavors and wholesome ingredients, this one-pan wonder is everything we love about cozy casseroles—cheesy, hearty, and incredibly satisfying. Juicy chicken, tender rice, black beans, and sweet corn come together in a smoky, zesty blend of spices, then get topped with melty cheese and baked to bubbly perfection.
Whether you’re feeding a busy family, planning ahead for easy leftovers, or just want a flavorful, no-fuss dish, this recipe delivers every time. It’s made with simple pantry staples, comes together in minutes, and bakes up into a comforting meal that tastes like it came straight from your favorite Southwest diner. Serves 4–5 people, and yes—it’s just as good the next day.
Ingredients
- 1 cup uncooked white or brown rice
- 1 ½ cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 cup chunky salsa (mild, medium, or hot)
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Optional: sliced jalapeños, chopped cilantro, diced avocado, sour cream for garnish
Step-by-Step How to Make Southwest Chicken and Rice Casserole
1. Mix the Base
Preheat your oven to 375°F (190°C). In a large bowl, stir together the rice, chicken broth, black beans, corn, salsa, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Mix until well combined.
2. Add the Chicken
Fold in the shredded chicken, making sure it’s evenly distributed throughout the rice mixture. Pour everything into a greased baking dish, smoothing it into an even layer.
3. Cover and Bake
Cover the dish tightly with foil and bake for 45–50 minutes, or until the rice is tender and the liquid is fully absorbed. Cooking time may vary slightly depending on the type of rice used—brown rice may need a bit longer.
4. Add Cheese and Bake Again
Remove the foil and sprinkle the shredded cheese evenly over the top. Return the dish to the oven and bake uncovered for another 8–10 minutes, until the cheese is melted and bubbly.
5. Garnish and Serve
Let the casserole rest for 5 minutes, then top with chopped cilantro, jalapeños, avocado, or a dollop of sour cream, if desired. Serve warm and enjoy the bold flavors of the Southwest in every bite!
Tips for the Best Southwest Chicken and Rice Casserole
- Use leftover or rotisserie chicken to make this meal come together in minutes.
- Cover tightly with foil to trap steam and help the rice cook evenly.
- Use long-grain rice (white or brown) for the best texture—avoid quick-cooking rice.
- Let it rest before serving to thicken up and set for easy scooping.
- Add heat or keep it mild by adjusting the salsa and spice levels.
Customization Ideas
- Swap the Corn: Try fire-roasted corn or even chopped bell peppers for a twist.
- Crank Up the Heat: Add chopped chipotle peppers in adobo or use hot salsa for more kick.
- Try Different Cheeses: Pepper Jack, Monterey Jack, or a smoky cheddar all work well.
- Make It Vegetarian: Skip the chicken and add extra beans or sautéed veggies like zucchini or mushrooms.
- Use Quinoa Instead of Rice: A great protein-rich alternative if you want a different grain base.
This Southwest Chicken and Rice Casserole is the kind of comforting, no-fuss dish you’ll find yourself making on repeat. It checks all the boxes: made with simple pantry ingredients, packed with bold Tex-Mex flavor, and loaded with that warm, cheesy texture we all crave. Whether you’re whipping up a quick family dinner or prepping meals for the week, this casserole comes together effortlessly and always delivers on taste.
It’s also incredibly versatile, which means you can customize it based on what you have on hand or what your family loves. Want to kick up the heat? Use hot salsa or toss in a few chipotle peppers. Need more veggies? Add chopped bell peppers, zucchini, or even spinach. You can keep it mild and cheesy or turn up the flavor with bold spices and jalapeños.
Best of all, everything bakes together in one dish—no need for extra pots or pans. Just layer, bake, and serve. This is the kind of hearty, satisfying meal that brings people back for seconds (and thirds). So whether it’s a weeknight dinner or next-day lunch, this Southwest Chicken and Rice Casserole is a keeper you’ll come back to time and time again.
Leave a comment