Southwestern Chicken Casserole
A comforting and flavor-packed dish bringing warmth and zest to your table, perfect for family dinners and potlucks.
Ingredients
Base Ingredients
- 1.5 cups minute brown rice This offers a nutty flavor and chewy texture.
- 1.5 cups chicken broth Adds rich savory notes.
- 1/2 medium yellow onion (finely diced) Aromatic and slightly sweet when cooked.
- 10 oz. frozen corn (thawed) Sweet little kernels that pop with flavor.
- 15 oz. canned black beans (drained and rinsed) Creamy and hearty, great for protein boost.
- 1 lb. boneless skinless chicken breasts (cut into 1-inch chunks) Juicy bites that soak up flavors.
- 16 oz. jar salsa Choose any spice level.
- 1/4 cup chopped fresh cilantro Freshly fragrant herb.
Spices
- 1/2 teaspoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
Toppings
- 1/2 cup Colby Jack cheese Melted on top for a creamy finish.
- 1 cup optional toppings (shredded cheese, Greek yogurt, salsa, green onions) For extra flavor boost.
Instructions
Preparation
- Preheat your oven to 375°F and prepare a large casserole dish with nonstick cooking spray.
- Combine all base ingredients in the greased casserole dish and mix well.
Baking
- Cover the casserole dish with aluminum foil and bake for about 50 minutes.
- Remove foil and top with shredded Colby Jack cheese, then bake uncovered for an additional 10 minutes.
Serving
- Let the casserole rest for about 10 minutes before serving. Top with optional ingredients as desired.
Notes
This dish can be prepared a day in advance. Adjust spice level and add more vegetables as desired.